Quick Answer
Yes, you can substitute pork chops for pork tenderloin in most recipes. Pork chops come from the loin section of the pig, same as pork tenderloin. The main differences are that pork chops have a bone, more fat, and are thicker. To use pork chops instead of tenderloin, choose center-cut boneless chops around 1 inch thick. Reduce cooking time slightly to account for the extra thickness. Pork chops can work well in place of tenderloin for dishes like kebabs, stir fries, sautés, and more.
Comparing Pork Chop and Pork Tenderloin
Pork chops and pork tenderloin come from the same section of the pig called the loin. However, there are some key differences:
Bone
Pork chops contain a bone while tenderloin is boneless. For substituting, choose boneless pork chops. The bone can make chops cook unevenly.
Fat Content
Pork chops have more fat marbled throughout while tenderloin is very lean. Go for center-cut chops to limit fat.
Thickness
Chops are much thicker, usually at least 1 inch. Tenderloin is long and slender, only 1-2 inches wide. Account for thickness when cooking.
Muscle Fibers
The muscles in chops are less uniform in size and direction. This can make them slightly less tender.
Price
Chops are often cheaper per pound than tenderloin.
| Attribute | Pork Chop | Pork Tenderloin |
|---|---|---|
| Bone | Yes | No |
| Fat Content | Higher | Very lean |
| Thickness | 1 inch or more | 1-2 inches wide |
| Muscle Fibers | Less uniform | Very uniform |
| Price | Lower | Higher |
How to Substitute in Recipes
When substituting pork chops for tenderloin, there are a few things to keep in mind:
Choose the Right Chop
Go for a center-cut, boneless pork chop that is around 1 inch thick. This will mimic tenderloin the closest. Avoid chops with a large rim of fat around the edges.
Reduce Cook Time Slightly
Since chops are thicker than tenderloin, they may need 2-3 minutes less cooking time. Check for doneness early to avoid overcooking.
Account for Fattier Nature
Chops have more intramuscular fat. You may want to trim excess external fat before cooking and use a bit less added fat in the recipe.
Consider Marinade or Brine
A marinade or brine can help tenderize chops and impart flavor, which is useful since they are slightly less tender than tenderloin.
Sear and Slice Thin
Browning the chops gives great flavor. Once cooked, slice into thin medallions to mimic tenderloin.
Dishes That Work Well
Pork chops can stand in for tenderloin in many quick-cooking recipes where their thickness won’t be an issue. Great options include:
Kebabs
Cut chops into 1-2 inch chunks to thread onto skewers. Grill or broil, turning occasionally.
Stir fries
Slice cooked chops into thin strips to add into a stir fry at the end. They’ll soak up the sauce.
Fajitas or tacos
Cook chops and slice into strips. Mix with sautéed peppers and onions.
Sauteed dishes
Cook chops in a skillet with garlic, herbs, veggies, and sauce. Slice and serve.
Sandwiches
Grilled or breaded chops work between bread or on rolls. Add toppings as desired.
Salads
Chop cooked pork chops and add to any salad for extra protein.
Pasta dishes
Cut chops into strips or chunks to mix into pasta salads, bakes, or sauces.
Dishes to Avoid
Pork chops don’t work quite as well in certain recipes:
Roulades or roulades
Their thickness makes them difficult to pound thin or roll up. Stick with tenderloin for stuffed roulades.
Whole roasts
Chops won’t mimic the even thickness and cylindrical shape of a whole tenderloin roast.
Breaded cutlets
Chops are thicker and won’t cook as evenly when breaded and pan-fried. Go for thin pork chops or chicken.
Skewers
Unless cutting into small chunks, chops are too thick for most skewers. They won’t cook through.
Cooking Considerations
Follow these tips when cooking substitute pork chops:
– Bring to room temperature before cooking to ensure even cooking.
– Trim off excess outer fat, leaving just a thin layer.
– Use a meat mallet or bottom of a pan to gently pound chops to an even thickness.
– Brine 1-2 hours before cooking to boost moisture and flavor (optional).
– Preheat oven or grill well before cooking. Use medium-high heat on the stovetop.
– Cook chops to 145°F internal temperature, then let rest 3 minutes. They will reach 150°F.
– Allow thicker chops extra time to rest so juices can redistribute before slicing.
– Slice across the grain of the meat into thin pieces for serving.
Ideal Thickness for Substitution
The best thickness when substituting pork chops for tenderloin is around 1 inch. Here is how different thicknesses compare:
1/2 inch thick
Too thin. Will overcook quickly. Best for pan frying or breading.
3/4 inch thick
A good minimum thickness. Suitable for most recipes. May cook slightly faster.
1 inch thick
The closest to tenderloin thickness. Allows moisture retention during cooking.
1 1/2 inches thick
Will require extra cooking time and rests well to retain juices. Best for lower-heat methods like braising.
Bottom Line
Pork chops can work well in place of pork tenderloin in many quick-cooking recipes, especially when care is taken to select the right chop and account for differences in thickness and fat content. Any recipe calling for tenderloin strips or medallions rather than a whole roast is a great candidate. While not an identical substitute, trimmed, center-cut chops around 1 inch thick get quite close in texture and flavor for a more budget-friendly option. With a bit of adaptation, you can easily transform most tenderloin recipes to work with juicy, flavorful chops.