Two pork chops typically weigh between 1/2 pound to 1 pound total, depending on the size and cut of the chops. The exact weight will vary based on several factors:
Pork Chop Cuts
There are several different cuts of pork chops, each with a slightly different average weight:
- Blade chop – Usually the smallest chop cut from the shoulder/blade region, averaging 1/2 pound per chop.
- Rib chop – Cut from the rib section, generally 3/4 to 1 pound per chop.
- Loin chop – Cut from the loin region, these are usually the largest chops, averaging 3/4 to 1 1/4 pounds per chop.
- Sirloin chop – Taken from near the rear leg/hip, about 3/4 pound per chop.
So if you have two loin chops or two sirloin chops, they will generally weigh from 1 1/2 to 2 1/2 pounds total. Two rib chops may be in the 1 1/2 to 2 pound range. And two blade chops typically weigh 1 to 1 1/4 pounds total.
Chop Thickness
The thickness of the pork chops also affects their weight. Thicker chops that are 1-1 1/2 inches thick will weigh more than thinner chops that are 1/2 to 3/4 inches thick. For example:
- Two 1/2-inch thick loin chops may weigh around 1 pound total
- Two 1-inch thick loin chops may weigh close to 1 1/2 pounds total
When estimating weight, allow for extra per chop for thicker cuts.
Boneless vs Bone-In
Boneless chops weigh less than bone-in chops. The bone accounts for about 20% of the total weight. So two 12 oz bone-in rib chops would weigh around 24 ounces total. The same chops boneless would be around 19-20 ounces total.
Chop Size
The physical size and diameter of the chops also varies:
- Smaller diameter chops will weigh less than wider chops
- Chops trimmed of excess fat will weigh less than untrimmed chops
So two petite 1/2 lb boneless loin chops may only have 3/4 to 1 lb of total meat. While two large 1/2 lb chops may have closer to 1 1/4 pounds of total meat when cooked.
Cooked vs Raw Weight
Pork chops lose around 25% of their weight during cooking as moisture evaporates. So two raw 1/2 lb boneless rib chops will yield approximately 3/4 pound of cooked meat.
Summary
As a general guideline, two average sized raw pork chops will provide the following cooked weights:
| Chop Type | Raw Weight (2 chops) | Cooked Weight |
|---|---|---|
| Blade | 1 lb | 3/4 lb |
| Rib | 1 1/2 lbs | 1 1/8 lbs |
| Loin | 1 1/2 lbs | 1 1/8 lbs |
| Sirloin | 1 1/2 lbs | 1 1/8 lbs |
However, the thickness of the chop, amount of bone/fat, and diameter can result in up to a 1/2 pound variance from this table.
Calculating Pork Chop Weight
To estimate the weight of pork chops:
- Identify the cut – loin, rib, sirloin, etc.
- Account for bone-in vs boneless
- Consider thickness – thinner chops weigh less
- Judge physical size – petite vs wide diameter
- Allow for trimming of fat if chops are untrimmed
- Multiply by number of chops – 1 to 1 1/2 lbs per average chop
This will provide a reasonable estimate of the total raw weight. Remember to reduce by about 25% for cooked weight if needed.
Weighing Pork Chops
For a more precise weight, use a food scale:
- Digital kitchen scales provide an easy and accurate weight in pounds and ounces or grams.
- Make sure to zero out the scale with the plate or container you’ll be using before adding the pork chops.
- Place each chop individually on the scale plate to weigh, then add the amounts.
- Or place both chops at once directly on the scale.
This will give you the exact total weight of the raw pork chops before cooking. Remember this weight will reduce by around 1/4 after cooking.
Typical Recipes Using 2 Pork Chops
Knowing approximately how many pounds two pork chops provides can help guide recipes. Here are some recipes suited for 1 to 1 1/2 pounds of boneless pork chop meat:
Quick Sautéed Pork Chops
Makes 2 servings:
- 2 boneless pork chops (about 1 lb)
- Salt and pepper to season
- 2 tsp olive oil
- 2 tbsp butter
- 1 tbsp fresh parsley, chopped
- 1 lemon, juiced
Season pork chops with salt and pepper. Heat oil and 1 tbsp butter in a skillet over medium-high heat. Add chops and cook 4 minutes per side until browned and cooked through. Remove chops from skillet and keep warm. Add remaining butter and parsley to pan juices. Squeeze lemon juice into pan and stir to emulsify. Pour sauce over plated pork chops to serve.
Baked Pork Chops and Potatoes
Makes 2 servings:
- 2 bone-in pork rib chops (about 1 1/4 lbs)
- 2 medium russet potatoes, peeled and cut into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper
Preheat oven to 375°F. Toss potatoes with oil, thyme, salt and pepper. Arrange on one side of baking dish. Season pork chops with salt and pepper and place in dish next to potatoes. Roast 35-40 minutes until pork chops reach 145°F and potatoes are tender. Let rest 5 minutes before serving.
Skillet Pork Chops and Apples
Makes 2 servings:
- 2 boneless sirloin pork chops (around 1 lb)
- 1 tbsp butter
- 1 Granny Smith apple, cored and sliced
- 1 tbsp brown sugar
- 1/4 tsp cinnamon
- Pinch of nutmeg
- Salt and pepper to season
Pat pork dry and season with salt and pepper. Melt butter in a skillet over medium-high heat. Add pork chops and cook 4-5 minutes per side. Remove chops from skillet and keep warm. Add apple slices, brown sugar and spices to skillet. Sauté apples 2-3 minutes until tender. Return chops to skillet and turn to coat with sauce. Serve apples over top of pork chops.
Typical Servings
Here are typical servings when cooking with 1 to 1 1/2 pounds of boneless pork chops:
- 2 average servings – A 3/4 to 1 pound chop per person
- 3 modest servings – Around a 1/2 pound chop per person
- 4 smaller servings – Approximately a 1/3 to 1/2 pound chop per serving
These serving sizes can help estimate amounts needed when menu planning or cooking for different groups.
Nutrition
The nutrition for a 5-6 ounce cooked boneless pork chop is approximately:
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 220 | 12g | 0g | 26g |
Pork is an excellent source of protein, vitamins B6, B12, thiamin, selenium, zinc, and phosphorus. It’s a leaner red meat when trimmed of excess fat.
Cost Comparison to Other Proteins
Boneless pork chops average $3.50 to $4.50 per pound at retail markets. This compares to:
- Chicken breast – $3.50-$6 per lb
- Beef sirloin steak – $7-$12 per lb
- Shrimp – $8-$12 per lb
- Salmon fillet – $8-$15 per lb
So pork chops provide a more budget-friendly option compared to other popular proteins like beef, shrimp, and salmon. The price per serving is similar to chicken breast.
Selection and Storage
Look for pork chops that are:
- Pinkish-white color
- Good marbling but not excess fat
- Uniform thickness
- No discoloration or dry edges
Store chops in the coldest part of the refrigerator for 2-3 days. For longer storage, place in freezer for 2-3 months. Thaw overnight in refrigerator before using.
Preparation Tips
To prepare pork chops:
- Pat dry with paper towels
- Trim off excess outer fat
- Score fat around edges to prevent curling
- Season as desired
Chops can then be pan-seared, baked, grilled, breaded/fried, slow cooked, or used in a variety of recipes.
Cooking Times
Approximate cooking times for pork chops:
- Pan frying or sautéing: 4-7 minutes per side
- Baking: 15-20 minutes at 350°F
- Grilling: 8-12 minutes total
- Breaded/fried: 3-5 minutes per side
- Slow cooker: 3-4 hours on low
The internal temperature should reach 145°F measured with a meat thermometer before removing from heat.
Doneness Temperature
| Doneness | Internal Temp |
|---|---|
| Rare | 135°F |
| Medium-Rare | 140-145°F |
| Medium | 150-155°F |
| Medium-Well | 155-160°F |
| Well Done | 165°F |
Pork should always be cooked to at least 145°F for food safety.
Conclusion
Two average sized raw pork chops generally provides 1 to 1 1/2 pounds of meat. The exact weight varies depending on the cut, bone-in or boneless, thickness, and diameter. For precise weights, use a kitchen scale. Two pork chops will typically feed 2-4 people depending on serving sizes. They offer an affordable and lean protein option compared to other meats. With proper selection, storage, and preparation, pork chops can be a delicious and versatile addition to many recipes and meals.
