Free tools
Pork chop: raw to cooked weight
Raw and cooked, both ways
This converter needs JavaScript. The tables below work without it.
An estimate from USDA data. Cooking time, heat and the piece itself move the result.
Pork chop: every method
| Method | Yield | 100 g raw | 150 g raw | 200 g raw |
|---|---|---|---|---|
| Top loin, boneless, pan-fried | 77% (60–85%) | 77 g (60–85) | 116 g (90–128) | 154 g (120–170) |
| Top loin, boneless, braised | 73% (62–84%) | 73 g (62–84) | 110 g (93–126) | 146 g (124–168) |
| Center loin, boneless, pan-broiled without oil | 80% | 80 g | 120 g | 160 g |
| Center loin, bone-in, pan-fried | 76% (58–84%) | 76 g (58–84) | 114 g (87–126) | 152 g (116–168) |
| Center loin, bone-in, braised | 74% (67–85%) | 74 g (67–85) | 111 g (101–128) | 148 g (134–170) |
| Blade, bone-in, grilled or broiled | 83% (78–90%) | 83 g (78–90) | 125 g (117–135) | 166 g (156–180) |
| Method | Raw, per 100 g | Cooked, per 100 g | Source |
|---|---|---|---|
| Top loin, boneless, pan-fried | 155 kcal · 21.6 g protein | 196 kcal · 29.4 g protein | USDA yields table, NDB 10186, 2011, 12 samples · FDC 167839, FDC 167887 |
| Top loin, boneless, braised | 155 kcal · 21.6 g protein | 200 kcal · 29.2 g protein | USDA yields table, NDB 10063, 2011, 12 samples · FDC 167839, FDC 167840 |
| Center loin, boneless, pan-broiled without oil | 201 kcal · 21.1 g protein | 229 kcal · 26.7 g protein | USDA yields table, NDB 10189, 2014, 1 samples · FDC 168286, FDC 168298 |
| Center loin, bone-in, pan-fried | 170 kcal · 20.7 g protein | 238 kcal · 27.6 g protein | USDA yields table, NDB 10179, 2011, 12 samples, weighed with the bone · FDC 168238, FDC 168292 |
| Center loin, bone-in, braised | 170 kcal · 20.7 g protein | 242 kcal · 28.2 g protein | USDA yields table, NDB 10037, 2011, 12 samples, weighed with the bone · FDC 168238, FDC 167826 |
| Blade, bone-in, grilled or broiled | 194 kcal · 19.6 g protein | 231 kcal · 23.7 g protein | USDA yields table, NDB 10030, 2011, 12 samples, weighed with the bone · FDC 167822, FDC 167824 |
A boneless top loin pork chop keeps about 77% of its raw weight when pan-fried, so a 200 g chop comes out around 154 g. USDA measured it on 12 chops, and they landed anywhere from 60% to 85%.
What USDA measured
Pork chops are lean muscle with a rim of fat, and most of what they lose is water. In USDA's pork studies, grilled chops were cooked to an internal 71 °C and weighed after a five-minute rest. The results for the chops in this converter:
- Top loin, boneless: 77% pan-fried (60–85%) and 73% braised (62–84%).
- Center loin, boneless: 80% pan-broiled without oil, from a single chop weighed in 2014.
- Center loin, bone-in: 76% pan-fried (58–84%) and 74% braised (67–85%).
- Blade, bone-in: 83% grilled or broiled (78–90%).
Braising, covered with a little liquid, cost the top loin chops 4 points more than pan-frying. The widest spreads belong to the pan-fried chops.
A worked example
Pan-fry a 200 g boneless top loin chop and it should weigh about 154 g, anywhere from 120 g to 170 g. The raw entry gives 310 kcal and 43 g of protein; the pan-fried entry, for 154 g, gives 302 kcal and 45 g. The two agree within a few percent, so for a lean chop it hardly matters which side you log, as long as the weight and the entry match.
Why weigh bone-in chops with the bone?
Because that is how USDA weighed them: the whole chop, raw and cooked. The yield of a bone-in chop only works on a bone-in weight. The calories are another matter, since USDA's nutrient values are per 100 g of meat and fat without the bone, so the converter flags that its energy figure for a bone-in weight runs high. To count what you ate, weigh the cooked meat off the bone and use a cooked entry.
Why is the range so wide?
Twelve chops from 12 stores, cooked the same way, still spread across 25 points. Thickness, fat and time in the pan all move the result. The average is a fair starting point; your own pan decides the rest.
Sources
- USDA FoodData Central, SR Legacy: top loin chop, boneless, raw, 167839, pan-fried, 167887 and braised, 167840; center loin chop, boneless, raw, 168286 and pan-broiled, 168298; center loin chop, bone-in, raw, 168238, pan-fried, 168292 and braised, 167826; blade chop, bone-in, raw, 167822 and broiled, 167824.
- USDA Table of Cooking Yields for Meat and Poultry (2014): NDB 10186 and NDB 10063 (top loin, 12 chops each, 2011); NDB 10189 (center loin, boneless, one chop, 2014); NDB 10179 and NDB 10037 (center loin, bone-in, 12 chops each, 2011); NDB 10030 (blade, 12 chops, 2011).
For other meats, open the raw to cooked weight converter; for a leaner comparison, see chicken breast. A pan of chops shared between people divides neatly in the recipe-portion calculator.