The food lab better home cooking through science ( PDFDrive ) 426
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Nowthatwe’veperfectedpan-searingbeef,howhard
couldporkbe?Theanswer:notvery.
Indeed,theonlydifferencebetweencookingafatsteakand
cookingafatporkchopliesinhowtoselectitandthefinal
temperature.Intheolddays(i.e.,beforethe1990s),people
inthiscountrybelievedthatallporkhadtobecookedtoat
least 165°F in order to rid it of pesky worms that could
infectyou.Thesedays,ourporkisjustassafeasourbeef,
so you can cook it to medium or even medium-rare with
confidence.Ilikemyporkbestwhenit’sarosypink,135°
to140°F.
When selecting pork chops, you’re likely to find four
options at the butcher.They’re all cut from the loin of the
pig.
NAME
DESCRIPTION
BladeEnd
Chop
Cutfromthefrontofthe
loinneartheshoulder,it
containsseveralmuscle
groups,alldividedby
swathsoffat.Thisismy
favoritecut,becauseitis
self-basting.It’sveryhard
togetadrybladechop!
Rib
Chop
Cutfromfartherbackalong
theloin,thisisthepictureperfectchopyou’llfindat
fancyrestaurants.It’sgota
large,smootheyeofmeat
andiseasytocookevenly.
However,thateyeofmeatis
relativelylowinfat,making
iteasytoovercook,and
relativelydry.
CenterCut
Chop
TheequivalentofaT-bone
steak,acenter-cutporkchop
containspartofboththe
loinandthetenderloin.It’s
impressivelooking,butI
finditveryhardtocook
evenly.Thetenderloin
cooksfasterthantheloin,
andthebonegetsinthe
way,preventingyoufrom
