Meat

Pork Chop

A Hong Kong butcher pork-chop cut that may be bone-in or boneless; appearance is supporting evidence only, so confirm the original label or counter sign.

繁體中文: 豬扒
English: Pork Chop
Bahasa Indonesia: Pork chop (potongan daging babi)
Tagalog: Pork chop

What is it?

Pork Chop is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.

How to identify it

a thick pork slice; may have one bone section or no bone; Pork Chop label or butcher confirmation.

a thick pork slice
may have one bone section or no bone
Pork Chop label or butcher confirmation

Common confusion

Pork Loin Ribs

Pork loin ribs show several joined parallel ribs; a pork chop is one slice, but bone presence still depends on the label.

Common Hong Kong household uses

Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.

Preparation or handling

Use separate boards and knives for raw meat, then wash hands and clean work surfaces; cook the centre to at least 75°C for 30 seconds.

Storage

Keep raw meat covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.

Helper tip

Pork loin ribs show several joined parallel ribs; a pork chop is one slice, but bone presence still depends on the label.

What Ma’am or Sir may say

買豬扒，睇清楚牌仔，返嚟分開生熟處理。

The employer asks for Pork Chop, with the label checked and raw food kept separate from cooked food at home.

Useful market phrase

唔該要豬扒，要原裝標籤或檔口牌清楚嗰款。

Does the image look correct?

Last reviewed

2026-08-24