Rib chop LIVAR
A pork chop now and then — I love it! And a Livar rib chop is full of flavour and beautifully juicy.
Bert-Jan Lantinga
What is a rib chop?
Karchos is perhaps the most eaten pork in the Netherlands. The meat comes from the entire back, also called the loin. Rib chop Livar comes from the middle of that pork chop string and is also called cutlet. It is fairly lean and firm meat, but still tender, partly thanks to a nice fat edge. And the Livar rib chop is in a class of its own!
Rib chop Livar
The Butchery is an official dealer of LIVAR and that is something to be proud of. LIVAR is the only pork concept that has been awarded 3* better life by the Animal Protection Society and the meat truly has a characteristic taste.
Taste as a reward for good care
LIVAR meat is laced with fat and allows fat to be the flavor carrier of meat. Moreover, it hardly loses weight during preparation, which means the meat remains tender and juicy. So you're definitely in the right place with the Livar rib chop! LIVAR monastery pigs are certainly on par with the best free-range pigs in Spain or Italy. The meat is authentic, traditional and honest and that is the taste as a reward for good care. Taste it yourself!
Nutritional value of raw rib chop LIVAR per 100 grams
| Energy (kJ) | 629 | Carbohydrates (milligrams) | 0 |
| Energy (kcal) | 150 | Vitamin B1 (milligram) | 0.72 |
| Protein (grams) | 22.6 | Vitamin B6 (milligram) | 0.59 |
| Fat (grams) | 6,6 | Vitamin B12 (micrograms) | 0.31 |
| Saturated fatty acids (grams) | 2,6 | Vitamin D (micrograms) | 0.1 |
| Monounsaturated fatty acids (grams) | 2.9 | Iron (milligrams) | 0.4 |
| Polyunsaturated fatty acids (grams) | 0.6 | Zinc (milligrams) | 1.76 |
| Trans fatty acids (grams) | 0 | Sodium (milligrams) | 52 |
| Cholesterol (milligrams) | 33.8 |
How to Cook a Rib Chop?
Sear the rib chops on both sides in a hot frying pan, then lower the heat and let – depending on the thickness – cook for about 10 minutes more. Tip: make a few small cuts in the fat edge to prevent the chop from curling.
Want to give your chop a culinary twist? In the video below, chef Ruben Meijboom briefly shows you how to do it. Highly recommended!
Ingredients
varkensvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 627.00 |
| Energie (kcal) | 150.00 |
| Vet (g) | 6.60 |
| Verzadigd vet (g) | 2.60 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.60 |
| Zout (g) | 0.08 |
Rib chop LIVAR
Rib chop LIVAR. In other words, a beautiful cutlet of Limburg Monastery Pig!
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A pork chop now and then — I love it! And a Livar rib chop is full of flavour and beautifully juicy.
Bert-Jan Lantinga
Rib chop LIVAR. In other words, a beautiful cutlet of Limburg Monastery Pig!
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Product Information
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Preparation
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Reviews
A pork chop now and then — I love it! And a Livar rib chop is full of flavour and beautifully juicy.
Bert-Jan Lantinga
What is a rib chop?
Karchos is perhaps the most eaten pork in the Netherlands. The meat comes from the entire back, also called the loin. Rib chop Livar comes from the middle of that pork chop string and is also called cutlet. It is fairly lean and firm meat, but still tender, partly thanks to a nice fat edge. And the Livar rib chop is in a class of its own!
Rib chop Livar
The Butchery is an official dealer of LIVAR and that is something to be proud of. LIVAR is the only pork concept that has been awarded 3* better life by the Animal Protection Society and the meat truly has a characteristic taste.
Taste as a reward for good care
LIVAR meat is laced with fat and allows fat to be the flavor carrier of meat. Moreover, it hardly loses weight during preparation, which means the meat remains tender and juicy. So you're definitely in the right place with the Livar rib chop! LIVAR monastery pigs are certainly on par with the best free-range pigs in Spain or Italy. The meat is authentic, traditional and honest and that is the taste as a reward for good care. Taste it yourself!
Nutritional value of raw rib chop LIVAR per 100 grams
| Energy (kJ) | 629 | Carbohydrates (milligrams) | 0 |
| Energy (kcal) | 150 | Vitamin B1 (milligram) | 0.72 |
| Protein (grams) | 22.6 | Vitamin B6 (milligram) | 0.59 |
| Fat (grams) | 6,6 | Vitamin B12 (micrograms) | 0.31 |
| Saturated fatty acids (grams) | 2,6 | Vitamin D (micrograms) | 0.1 |
| Monounsaturated fatty acids (grams) | 2.9 | Iron (milligrams) | 0.4 |
| Polyunsaturated fatty acids (grams) | 0.6 | Zinc (milligrams) | 1.76 |
| Trans fatty acids (grams) | 0 | Sodium (milligrams) | 52 |
| Cholesterol (milligrams) | 33.8 |
How to Cook a Rib Chop?
Sear the rib chops on both sides in a hot frying pan, then lower the heat and let – depending on the thickness – cook for about 10 minutes more. Tip: make a few small cuts in the fat edge to prevent the chop from curling.
Want to give your chop a culinary twist? In the video below, chef Ruben Meijboom briefly shows you how to do it. Highly recommended!
Ingredients
varkensvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 627.00 |
| Energie (kcal) | 150.00 |
| Vet (g) | 6.60 |
| Verzadigd vet (g) | 2.60 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 22.60 |
| Zout (g) | 0.08 |
