Pork Chops

Pork Chops are made from the meat of pork ribs or loin chops, distinguished by the T-shaped bone surrounding most chops. Pork chops can be cut from a pork loin at home, or you can ask your butcher to do it for you. In the United States, they are often prepackaged.

[

Depending on the cut acquired, pork chops can be reasonably grilled, fried, broiled or braised. Many chefs cook pork chops by searing on each side, then sautéing in olive oil for several minutes. For quick heat methods, marinating in vinegar and spices can make the meat more tender and adds flavor. Good combinations include Balsamic Vinegar with rosemary, marjoram, garlic, and/or oregano; white wine vinegar with thyme, dry mustard and onion; or lime juice with cilantro, cumin, and/or oregano.

If a marinade is used, it may be preferable to broil or roast the chops. Spicy marinades also work if barbecuing. It helps to prick your pork chops all over with a fork before marinating them. That allows the marinade to better penetrate the meat.

Though whole cuts of beef steak can usually be cooked to desired doneness, it is necessary to more thoroughly cook pork products in order to kill bacteria. The trichinosis threat in the United States is no longer a concern, occuring in .013% off all pork and causing about 12 cases a year; however in different countries it is still something to considered. Ask about the source of your pork if you're concerned.www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm#common

Exposed surface area should be cooked to 160 degrees Fahrenheit, however the center need only be cooked to 144 degrees to eliminate the trichiniasis threat. The pork should be cooked to 155 or 160 degrees for a more well done chop.