Pork, fresh, loin, blade (chops or roasts), bone-in, separable lean and fat, raw

Pork loin blade chops come from the blade end of the pork loin, which is located between the shoulder and the center loin — a region of the animal known for a balanced amount of lean muscle and intramuscular fat that contributes to both flavor and tenderness. Fresh pork is defined as uncured meat from swine that has not been preserved by smoking, salting, or chemical treatment. Modern commercial pork production in the United States relies on young hogs (typically slaughtered at 6–7 months old) bred and raised under strict feed and health standards, which has led to a significant reduction in fat compared with older generations of pork. Historically, pork has been a staple of human diets across Europe, Asia, and the Americas for thousands of years. In many traditional cuisines — such as German, Chinese, and Mexican — pork loin blade cuts are prized for their ability to absorb marinades and cook evenly. This cut is similar to the center loin but has slightly more connective tissue and fat distribution, which enables it to remain juicy even with dry heat cooking methods. Fresh pork loin cuts are sometimes labeled by different names in retail markets, including "blade steak", "shoulder blade chop", or simply "loin blade chop". Varieties of loin blade cuts mainly differ in whether they are bone‑in or boneless, and whether they include separable lean only (trimmed) or lean and fat. Bone‑in cuts often provide more flavor during cooking compared to boneless counterparts because the bone helps conduct heat and retain moisture. From a culinary perspective, this cut is versatile — ideal for grilling, roasting, pan searing, or braising. Because pork is classified as red meat in nutrition science — meaning meat from mammals — it is grouped with beef and lamb and provides a dense array of essential nutrients per volume. However, red meat also carries some associated health considerations, which will be discussed later.

Pork loin blade chops are protein‑rich: a 3‑ounce (85g) raw serving contains approximately 16.6 g of protein, making it a high‑biological‑value source of all essential amino acids required for tissue repair and maintenance. Protein quality is high in pork, with a balanced distribution of essential amino acids like leucine, lysine, and valine, which are particularly critical for muscle protein synthesis and metabolic health. (维基百科) This cut contains moderate amounts of fat — about 10.4 g total fat per 3 oz, of which 3.6 g is saturated fat and the remaining portion is primarily monounsaturated and polyunsaturated fats. While saturated fats can raise LDL cholesterol in some individuals, the presence of monounsaturated fats — similar to those found in olive oil — and essential polyunsaturated fats supports a more balanced lipid profile when consumed in moderation. Unlike many plant foods, pork contains essentially no carbohydrates or dietary fiber, which makes it suitable for low‑carbohydrate diets. From a micronutrient standpoint, pork loin blade chops contribute significant levels of selenium, phosphorus, potassium, thiamin (vitamin B1), riboflavin, niacin (B3), vitamin B6, and vitamin B12. Selenium is a trace mineral with antioxidant roles that support immune function, while B‑vitamins are critical for energy metabolism and red blood cell formation. Comparatively, pork is richer in thiamin and selenium than many other meats like chicken and beef per equivalent serving, although beef may have higher iron content. For example, pork provides nearly 35–45% of the Daily Value for thiamin per 3‑oz serving, which is uncommon among meats and particularly beneficial for carbohydrate metabolism. Additionally, it offers 15–25% of the DV for phosphorus, which supports bone health and cellular energy processes. Other minerals like zinc contribute to immune function and wound healing. Because pork contains no fiber, pairing this protein with fiber‑rich vegetables and whole grains enhances digestive health and glycemic control. The absence of vitamin C and fiber also highlights the need for balanced plate composition with plant foods. Overall, pork loin blade chops are nutrient‑dense relative to their calories, offering high protein and critical micronutrients while contributing moderate fats. (维基百科

Source: USDA FoodData Central (FDC ID: 167822)