How do you log bone in pork chops?

That's what I do for bone-in chips, chicken thighs, etc. Use the cooked entry, subtract the weight of what's left after I eat it from what it was when I first plated it. Alternatively, you can cut the meat off the bone raw, weigh the meat, then cook it and eat it.

Alatariel75 wrote: »

I weigh raw, weigh the bones after I eat and subtract them. Sure, there's probably a small amount of difference in the raw and cooked bone but I figure not enough to make more of a difference than the normal calorie variations of a day.

If you Google it, there are some useful posts on pre-cooked vs. cooked weights for meats of all types (fish, beef, chicken, pork, etc.). My thought is, unless you're a bad cook and burning your food to a crisp, that the bones would be about the same. Since any moisture is locked up in the marrow (pork chops, ribs, chicken bones, etc.) I wouldn't expect there to be much variation in the bone weight.

If you have an extra pork chop to cook, perhaps you can experiment and separate one from the bone, weigh the bone before and weigh it again after and see how much the bone changes from the meat.