National pork chop (kg)

Pork chop is a cut obtained from the backbone of the pig, which goes from the hip to the shoulder. They are usually large in size. The cut is made perpendicularly and usually contains part of the rib or vertebrae. You should choose the meat with a pale pink color and a small amount of white fat, making sure it is not yellow. They can also be called rib chops, tenderloin chops, and shoulder chops. Properties and benefits: Pork chops are one of the sources with the highest concentration of proteins. They are rich in B-group vitamins and minerals such as zinc, potassium, phosphorus, and iron. Vitamin B6 regulates hormones, strengthens the nervous system in children, and helps in the assimilation of nutrients. It also helps in bone growth in children. Its proteins and B-group vitamins reduce fatigue. This type of meat keeps us satiated for longer. And its thiamine content helps in the assimilation of carbohydrates in the body, providing us with vitality. Nutritional value per 100 grams: Calories 231 Total fat 14 g Saturated fat 4.3 g Trans fat 0.1 g Cholesterol 78 mg Sodium 74 mg Potassium 315 mg Proteins 24 g Storage and tips: Always keep them in the refrigerator if they are going to be consumed immediately. They can also be frozen and will last for up to 6 months. Recipe and uses in the kitchen: Before cooking, take them out of the refrigerator about half an hour in advance. Since it is pork, the meat has to be well cooked, and a trick for this is to finish cooking it in the oven. First, heat a pan with oil. Once hot, brown the chops well, about 3 minutes on each side. Then, place the chops on a baking tray and bake for an additional 7 minutes. Once roasted, remove them from the tray, place them on a plate, and wrap them in aluminum foil. Let them rest for about 4 minutes.