Pork chops are a dinner table staple, but figuring out how many bone-in chops equal a pound can be tricky. The number varies based on factors like chop thickness, bone size and trim level. Understanding pork chop sizes and weights is key for proper meal planning and budgeting.
So how many bone-in pork chops make up a pound? Let’s break it down
An Overview of Pork Chops
Pork chops come from the loin or rib section of the pig They contain a “T” shaped bone and are known for their tenderness and flavor
The two main types are:
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Bone-in – Contains part of the rib or loin bone. Adds flavor but takes longer to cook.
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Boneless – The bone is removed before cutting chops. Cooks faster but may be less juicy.
Chops can be cut from 1⁄2 to 1 1⁄2 inches thick. Thinner chops cook quickly while thicker chops are better for grilling.
Average Weight of Bone-In Pork Chops
The average bone-in pork chop weighs 6-8 ounces. However, weight varies depending on:
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Thickness – Thicker chops weigh more. A 1⁄2 inch chop may be 5 ounces while a 1 1⁄2 inch chop could be 10 ounces.
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Trim level – Chops with more fat/bone trimmed off are lighter.
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Bone size – Size of the “T” bone impacts weight. Larger bones make chops heavier.
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Cut – Different chop cuts have slightly varied weights.
So bone-in chop weights range from 5 ounces for thin, trimmed cuts to 10+ ounces for thick rib chops.
Common Bone-In Pork Chop Cuts
There are four main types of bone-in pork chops, each with a distinct flavor and texture:
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Rib chop – From the rib section. Tender with prominent bone. 5-8 ounces.
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Loin chop – Cut from the loin. Leaner and larger. 6-10 ounces.
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Shoulder chop – From the shoulder. Well marbled with more connective tissue. 7-10 ounces.
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Sirloin chop – From the hip. Lean but flavorful. 6-8 ounces.
The cut impacts the number of chops per pound. Heavier shoulder chops yield fewer per pound than lighter rib or loin chops.
Estimating Chops Per Pound
Here’s a general guide to how many bone-in chops equal a pound:
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Rib chops – About 2-3 per pound. They contain a larger bone.
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Loin chops – Around 3-4 per pound depending on thickness. Relatively lean.
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Shoulder chops – Roughly 2 per pound. Well marbled with more bone.
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Sirloin chops – Approximately 3 per pound. Lean with a large bone.
Thinner chops increase the quantity per pound while thicker chops decrease it. Trim level, bone size, and cut all impact weight.
Tips for Buying Bone-In Pork Chops
When purchasing bone-in pork chops, consider:
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Chop thickness – Buy thinner chops (1⁄2 – 3⁄4 inch) for quick cooking methods like pan frying or thicker chops (1 – 1 1⁄2 inch) for grilling or braising.
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Desired flavor – Rib and loin chops are milder while shoulder chops are fattier with more “pork” flavor. Choose based on taste preferences.
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Number of servings – Estimate how many chops are needed based on number of servings and sides. Allow 1-2 chops per person.
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Meal type – If chops are the main dish, allow 2 chops per person. For hearty meals with multiple sides, 1 thicker chop may suffice.
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Ask the butcher – They can provide weight estimates if you’re unsure how many chops you need.
Cooking Perfect Bone-In Pork Chops
Follow these tips for flawlessly cooked bone-in pork chops:
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Use a meat thermometer – Cook to 145°F for optimal juiciness and safety.
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Season generously – Coat both sides with salt, pepper and herbs or spices.
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Sear then finish cooking – Sear chops over high heat to brown then finish cooking in a 375°F oven.
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Let rest 5 minutes – Allowing chops to rest locks in juices and prevents dryness.
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Watch the temperature – Pork dries out quickly if cooked past 150°F internal temperature.
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Cook properly sized chops – Avoid overcrowding the pan which steams instead of searing.
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Bring to room temperature – Let chops sit out for 30 minutes before cooking so they cook evenly.
Following these steps results in tender, juicy and flavorful bone-in pork chops every time.
Common Questions About Bone-In Pork Chops
How can you tell when bone-in pork chops are done?
Use an instant read thermometer to test for 145°F internal temperature. The meat should be slightly pink with clear juices.
Should bone-in or boneless pork chops be used for soup?
Boneless chops work better for soups and stews since the bone-in bone can make meat hard to bite off pieces.
What is the healthiest way to cook bone-in pork chops?
Grilling, broiling or baking bone-in chops results in less added fat. Avoid frying in oil.
How long does it take to cook a 2-inch thick bone-in pork chop?
A 2-inch thick bone-in chop takes 18-22 minutes to reach 145°F if seared then roasted at 375°F. Use a meat thermometer to confirm.
Can you cook frozen bone-in pork chops?
Yes, thaw frozen bone-in chops in the refrigerator 1-2 days before cooking. Do not cook them straight from frozen.
Conclusion
To summarize, the number of bone-in pork chops per pound ranges from 2-4 depending on thickness and cut. Thicker rib chops yield fewer per pound while thinner loin chops result in more. Consider expected cook times and flavor profiles when purchasing. Follow proper seasoning and cooking guidelines for tender, juicy chops every time. With this knowledge, you can shop for and cook bone-in pork chops confidently.
