Are pork chops rank?

[whattocook]

Picked up some pork chops today for a change I have never cooked them before. OH has made a big fuss about it saying he can't believe I've bought pork chops "you've never cooked them the whole time we've been together"

Are they really that bad? I was just going to do some mash and veg with it.

The ones we used to get from the butchers were amazing. Can't remember whose receipe we used, but we used to cook them with apples and stilton. Delicious!

@Hiphopopotamus

I mean, it’s pretty rank to eat what is considered to be the fourth or fifth most intelligent animal in world. Having a chop off a puppy would be arguably less cruel. But if you’re ok with that then go for it

Mmm puppy chops sound tasty.

@whattocook I brine pork chops and then sear in pan and then finish off in the oven - always juicy and delicious.
www.thekitchn.com/how-to-cook-perfect-pork-chops-in-the-oven-cooking-lessons-from-the-kitchn-194257

Surely octopus, whales, dolphins, crows, urangutan, chimps etc etc etc all rate higher than pigs?

I digress, pork chops are delicious, and only dry if you overcook them, you need nice fat juicy free-range chops, render the fat until crispy, then cook until the internal temp reaches about 65° C, pork these days is perfectly safe to eat slightly pink in the middle and gives a much juicier chop.

Or use a sous vide and then brown, I cook duck breasts in a sous vide too, they're perfect every time!

I can only eat them with a dollop of apple sauce and melted cheese on top.

You need decent quality pork chops, quite thick, and cook them properly. Delicious on a bean stew. You ideally need the bone in to and brown in the pan and finish in the oven. If none in you'll never cook them
Properly all the way through in a pan.

The 1/2cm thick supermarket ones are like eating a rubber ball.

Yes I'm not keen on roast pork or pork chops, there's just something about the taste.

Bacon, ham etc - really fond of and missed when I was a veggie for 15 years.

Lovely, foil wrapped with garlic butter, goey plum sauce, and mash.

I liked pork chops in the past but find all of them taste 'piggy' nowadays.
Wonder if it's me that's changed 🧐

Surely you want your pork chops to taste piggy @TerriblyNaice?

I like them done in the oven with mustard, honey and orange juice. And then huge amounts of mash.

Pork chops are ace, marinade in jerk and make sure the fat is rendered and brown - bloody delicious.

I used to love a pork chop...been veggie now for a few years so it’s been a while...but even thinking about one now makes my mouth water😁.... enjoy yours

I believe the trick is to brine them.

Americans know how to cook a juicy pork chop, hopefully a USA MNetter will come along soon to explain.

I used an American method for mine, they were beautiful and succulent. Can't find the method though.

@TerriblyNaice

I liked pork chops in the past but find all of them taste 'piggy' nowadays. Wonder if it's me that's changed 🧐

No, I think the pork does taste different. I know exactly what you mean.

I don’t have anything against people eating meat, in theory, as we are omnivores. But the problem is that such is our demand for meat, to eat it daily and at a very low price, that pork is one of the most intensively produced meats. The conditions that the pigs live in and what they are fed are truly horrendous - this is reflected in the quality of the meat and its taste.

Slow cook them in a casserole.
Prunes, Juniper berries, apple, onion, brandy, cider, sliced potato on top.

Pork chops are only dry when they've been overcooked.

DP sticks them in a pan or under the grill until the fat goes crispy and never seems to have any problem. He does buy the thicker ones, though - from what I remember, chops were usually pathetically thin (about 1cm) and then overcooked out of a conviction that they'd give you worms if they were in any way edible.

Oh, and sea salt. You need sea salt.