Retention of Selected Nutrients in Grilled Boneless Pork Chops
University of Nebraska 1997 Swine Day Report. Fresh pork Canadian Backs, cut into boneless pork chops, were cooked to 160oF internal temperature by grilling at one of the following temperatures: 200, 250, 300, 350, or 400oF. Significantly longer cooking times were observed for chops grilled at 200oF than for those grilled at the higher temperatures. The yields, as well as the moisture and crude fat content of the chops in the different treatments, were similar. Retention values for selenium were similar for all treatment groups. Chops grilled at 400oF had significantly lower retention values for vitamin E and thiamin and a tendency for lower retention values for vitamin B-6. To optimize cooking time and nutrient retention, the most desirable temperatures for grilling boneless pork chops are 250, 300, or 350oF.