Ground pork and pork chops come from the same animal but are used differently in cooking. Understanding the similarities and differences between ground pork and other pork cuts will help you pick the right one for your recipes.
What is Ground Pork?
Ground pork is made by grinding up pork trimmings and other pork cuts into a minced texture. The pork pieces are run through a meat grinder to produce a coarse or fine texture, depending on the size of the grinder plate holes. Ground pork has a higher fat content than other ground meats like ground beef or ground turkey.
Fresh ground pork typically contains around 20% fat while store bought ground pork often contains extra fat, increasing it to 30% fat or more. The added fat helps the ground pork stay moist during cooking. Ground pork is versatile, easy to cook, and absorbs flavors from seasoning and sauces exceptionally well.
What Cuts Are Used for Ground Pork?
Ground pork can be made from a variety of pork cuts. The most common cuts used are:
- Boston butt or pork shoulder
- Pork trimmings
- Pork belly
- Loin or tenderloin
- Jowl
- Ham
- Bacon trimmings
Lower value cuts with more fat are ideal for making moist, flavorful ground pork. Using a combination of different cuts also helps achieve the right balance of fat to lean meat.
How is Ground Pork Different from Pork Chops?
While both come from the same animal, there are some notable differences between ground pork and pork chops:
Cut of Meat
Pork chops are cut from the loin or rib area on the pig. This area is leaner with less fat. Ground pork contains meat from all over the pig, including fattier areas like the shoulder.
Texture
Pork chops have a solid, meaty texture while ground pork has a soft, minced texture. This makes ground pork better for forming into patties or using in loose recipes like chili or Bolognese sauce.
Cooking Method
Pork chops are best prepared using dry heat cooking methods like grilling, pan frying, or roasting. Ground pork is ideal for moist cooking methods like braising in soups, stews, or sauces.
Flavor
The intact muscle fibers in pork chops gives them a slightly more pronounced pork flavor. Ground pork has a milder flavor as the grinding process breaks down the fibers. It also absorbs other flavorings very well.
Fat Content
Pork chops are considered lean with around 14% fat on average. Ground pork can range from 20-30% fat depending on the cuts used, giving it a richer mouthfeel.
Nutrition Comparison
Below is a nutritional comparison between 3 ounces (85g) of cooked ground pork and a boneless pork chop:
| Nutrient | Ground Pork | Pork Chop |
|---|---|---|
| Calories | 180 | 140 |
| Fat | 11g | 4.5g |
| Saturated Fat | 4g | 1.5g |
| Protein | 17g | 23g |
| Iron | 1mg | 1mg |
While both are good sources of protein, ground pork contains nearly 2.5 times as much fat and calories compared to an equal serving of pork chops. Ground pork makes up for this with higher levels of vitamins and minerals like niacin, zinc, and vitamin B6 as well.
Ground Pork Uses
The soft, pliable texture of ground pork makes it perfect for:
- Patties – Burger patties, meatballs, falafel
- Loose Mixtures – Chilies, tacos, pasta sauce, lasagna filling
- Stuffed – Wontons, cabbage rolls, pierogies
- Sausage Making – Fresh bulk breakfast sausage, kielbasa, chorizo
It can be substituted in place of ground beef or turkey in just about any recipe. The higher fat content adds moisture and flavor to dishes.
Pork Chop Uses
Pork chops are best used in recipes where their texture and mild pork flavor can shine through. Ideal cooking methods include:
- Pan frying – Fried pork chops
- Roasting – Oven roasted pork chops
- Grilling – Barbecued pork chops
- Baking – Baked breaded pork chops
- Broiling – Broiled lemon herb pork chops
Their uniform shape also makes pork chops perfect for stuffing, breading, or pounding into cutlets.
Can You Substitute Ground Pork for Pork Chops?
Ground pork cannot be used in place of pork chops in most recipes. The different fat ratios, textures, and cooking methods make substituting one for the other challenging. However, here are some tips if you need to swap them:
- For pan frying or grilling, form ground pork into thick patties or chops.
- In braised recipes, use 25% less ground pork to account for the higher fat content.
- Reduce ground pork fat by mixing with lean ground turkey.
- Compensate for lost flavor in chops by seasoning ground pork well.
Keep in mind the texture and moisture level will also be different. Ground pork dishes may end up looser while chop dishes may become drier.
Can You Substitute Pork Chops for Ground Pork?
Substituting pork chops for ground pork is even more difficult due to the drastic differences in texture. Here are some ways to try replacing it:
- Trim pork chops of excess fat and connective tissue.
- Cut pork chops into small pieces or dice before cooking.
- Use a food processor to grind chilled pork chops into coarser pieces.
- Adjust recipe liquid to compensate for less natural fat.
- Supplement with bold seasonings, oils, or pork lard for added moisture.
Even when finely chopped, the end result will have a different, meatier bite. For best results, use true ground pork when called for in a recipe.
Conclusion
Ground pork and pork chops both provide the great pork flavor and nutrition. Ground pork is better for forming patties or using in loose recipes thanks to its soft texture and high fat content. Pork chops are perfect for grilling, pan frying, and anytime you want the flavor of whole muscle pork.
While you can make substitutions in a pinch, each pork format works best in certain dishes. Understanding the differences in cut, texture, flavor, and fat content will help you pick the right type of pork for your cooking needs.