Pork Chop (Boneless, Lean)
Evidence-based nutritional information, health benefits, and longevity research for pork chop (boneless, lean). Serving size: 100g (3.5 oz cooked)
Complete Nutritional Profile
Per 100g (3.5 oz cooked)
Health Benefits
Evidence-based health benefits of pork chop (boneless, lean)
Very high protein content (28.5g per 100g) - one chop provides 25-30g protein
Exceptional thiamin (B1) content for energy metabolism and nerve function
Very high in selenium for thyroid and antioxidant function
Rich in phosphorus for bone health
Leaner than many assume when trimmed of visible fat
Good source of zinc for immune function
Longevity & Healthspan Research
Latest scientific evidence on pork chop (boneless, lean) and healthy aging
How to Use Pork Chop (Boneless, Lean)
1-2 servings per week (one 6 oz pork chop contains ~48g protein). Choose lean cuts and trim visible fat. Healthier than processed pork products.
- Baked or grilled: 400°F until internal temp 145°F
- Trim visible fat before cooking to reduce saturated fat
- Avoid breading which adds calories and refined carbs
- Don't overcook - pork is safe at 145°F, overcooking makes tough and dry
Excellent protein digestibility. Thiamin very bioavailable. Heme iron absorbed better than plant sources.
- Pair with vegetables for complete nutrition
- Combine with beans or lentils for fiber
- Add apple or sauerkraut for digestive benefits
- Pork allergy
- Religious dietary restrictions
- Cook to 145°F internal temperature for safety
- Avoid processed pork products (bacon, sausage) which are linked to health risks