When looking through the meat case, you’ll find there are a variety of packages marked “pork chops.”Īll pork chops are cut from the loin of the hog, which runs along the back between the pork shoulder and the ham.īone-in pork chops, which are sometimes called rib chops, include the back rib bone (AKA baby back ribs) along with the loin meat.īoneless pork chops, are cut from the top loin and the bones are removed.Ĭenter-cut loin chops are shaped more like a porterhouse steak and include loin meat on one side of the bone and tenderloin meat on the other side. Now, you can quickly grill up a pork chop dinner that’s juicy, safe and delicious – even if you don’t have any gravy on hand. So much so that in 2012, the USDA reduced the recommended doneness temperature from 160F to 145F. It was honestly one of my favorite school night dinners – so long as I got extra gravy.įast forward to today, and farm and feeding practices have improved dramatically. My mom did a great job and made up for the dryness by covering the pork chops with mushroom gravy and a side of egg noodles. Unfortunately, that resulted in rather dry meat. USDA recommended that in order to reduce the risk of trichinosis. If you’re a kid of the 80s or 90s, your parents probably cooked pork until it was beyond well done. Pork chops have come a long way in the past few decades. Temperature matters when it comes to juicy pork ![]() Temperature matters when it comes to juicy pork.
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