Nutrition Diet: Do pork chops count as red meat?

October 21, 2025 •

3 min read

According to the United States Department of Agriculture (USDA), pork is scientifically classified as red meat, regardless of its appearance when cooked. The widespread debate over the question, 'Do pork chops count as red meat?', stems from a famous marketing campaign and traditional culinary naming conventions.

Quick Summary

Pork chops are officially classified as red meat by scientific and governmental bodies due to their myoglobin content, despite once being marketed as white meat. We explain the reasoning and nutritional implications.

Key Points

Scientific Classification: The USDA classifies pork chops as red meat, not white meat, based on its myoglobin content, which is higher than poultry or fish.
Marketing vs. Science: The idea of pork being "the other white meat" originated from a 1980s marketing campaign to promote leaner pork cuts, and it is not a scientific classification.
Nutritional Value: Lean pork chops offer a good source of protein, B vitamins (especially thiamin), and minerals like zinc, making them a nutritious addition to a balanced diet.
Health Risks: Excessive consumption of red meat, including pork, has been linked to health risks like heart disease and certain cancers, particularly if processed or high in saturated fat.
Cooking Safety: To prevent foodborne illnesses from parasites, pork chops must be cooked to a safe internal temperature of 145°F and allowed to rest.
Informed Choices: Knowing that pork is red meat helps consumers make informed dietary decisions, focusing on leaner cuts and proper preparation methods for a balanced and healthy intake.

The Scientific Classification of Meat

When attempting to classify meat as either red or white, experts and official authorities like the USDA rely on a key scientific component: myoglobin. Myoglobin is a protein found in muscle tissue that gives meat its reddish color when exposed to oxygen.

Animals that are considered livestock, including cattle, lambs, and pigs, are all categorized as red meat because their muscles contain higher levels of myoglobin compared to poultry and fish. Even if a particular cut of pork, such as a chop, appears lighter or turns a paler pink color when cooked, its myoglobin content remains higher than that of white meat. Therefore, from a biological and nutritional standpoint, pork chops are unambiguously red meat.

The "Other White Meat" Marketing Campaign

The perception of pork as a white meat is not based on science but on a highly successful marketing strategy. In the late 1980s, the National Pork Board launched a campaign with the memorable slogan, "Pork. The other white meat". The goal was to rebrand pork as a leaner, healthier alternative to beef, capitalizing on the public's perception of white meat (like chicken) as a better dietary choice. While the campaign boosted sales and created a lasting impression in popular culture, it did not alter pork's official nutritional classification.

Nutritional Profile: How Pork Chops Stack Up

While pork chops are red meat, their nutritional profile can vary significantly based on the specific cut. Lean cuts, such as the loin chop, can be a valuable part of a balanced diet. Here's how a lean pork chop compares to other common meat choices.


Nutrient (per 100g, cooked)	Lean Pork Chop	Lean Beef (e.g., Sirloin)	Chicken Breast (skinless)
Protein	High	High	High
Fat	Lower than fatty beef cuts	Variable	Lower than pork
Saturated Fat	Lower than fatty beef cuts	Higher than pork and chicken	Lower than pork
B Vitamins	High in Thiamin (B1) and B6	Higher in B12	Moderate
Iron	Moderate	Higher	Low
Zinc	High	High	Moderate

It is important to remember that preparation method also plays a crucial role. Frying a pork chop, for example, will increase its calorie and fat content considerably compared to baking or grilling.

Health Considerations for Your Diet

Including pork chops in a nutrition diet involves balancing the benefits with potential risks, just like any other food.

Benefits

Rich in protein: Essential for muscle growth and repair.
Source of key vitamins: Contains B vitamins, particularly thiamin (B1), which aids in energy production.
Good source of minerals: Offers zinc, which supports the immune system, and selenium.

Risks

High saturated fat: Some cuts of pork are higher in saturated fat, which can increase the risk of heart problems if consumed in excess.
Processing risk: Processed pork products (bacon, sausage) have been linked to an increased risk of colorectal cancer.
Foodborne illness: Undercooked pork can harbor parasites like tapeworm (Taenia solium) and roundworms (Trichinella), which can cause serious health issues.

Cooking Pork Safely

To mitigate the risk of foodborne illness, it is crucial to follow proper cooking guidelines. The National Pork Board recommends cooking whole muscle cuts like pork chops to an internal temperature of 145°F, followed by a three-minute rest time. For ground pork, the safe internal temperature is 160°F. Using a meat thermometer is the most reliable way to ensure proper doneness.

Conclusion: The Bottom Line for a Balanced Diet

Ultimately, the question of whether do pork chops count as red meat has a clear scientific answer: yes. While the marketing slogan of the 1980s may have confused consumers for decades, the nutritional and biological facts are clear. For those on a nutrition diet, incorporating lean pork chops can be a great way to obtain essential nutrients like protein, zinc, and B vitamins. However, as with all red meats, moderation is key, as is choosing leaner cuts and cooking them properly. By understanding the science behind the classification and the nutritional profile of different cuts, consumers can make informed and healthy dietary choices.

For more information on preparing and cooking pork safely, consider reviewing the guidelines from the National Pork Board.

Frequently Asked Questions

Yes, from a scientific and nutritional perspective, all fresh meat from pigs, including pork chops, is classified as red meat. The classification is based on the myoglobin content in the muscle tissue and the animal's origin as livestock.

The misclassification of pork as white meat is largely due to a marketing campaign from the 1980s that promoted leaner pork cuts as "the other white meat". The slogan influenced public perception, but it is not accurate from a scientific standpoint.

Lean pork chops, particularly cuts like the loin, can have a lower fat and saturated fat content than some fatty cuts of beef. This can make them a healthier option within the red meat category, provided they are not over-processed or fried.

Myoglobin is a protein found in muscle tissue that stores oxygen and is responsible for the reddish color of meat. The higher the myoglobin content, the redder the meat appears. Cooking can denature this protein, causing the meat to turn a paler color, but it doesn't change its classification.

While recommendations vary, some health organizations suggest limiting red meat intake to no more than three servings per week. It is best to choose leaner, unprocessed cuts and incorporate them into a balanced diet.

Yes, eating undercooked or raw pork can pose a risk of parasitic infections, such as trichinosis and pork tapeworm. Always cook pork to a safe internal temperature to kill any potential parasites or bacteria.

Pork chops are an excellent source of high-quality protein, B vitamins (including thiamin and B6), zinc, and selenium. These nutrients are important for energy metabolism, immune function, and overall health.