As many of you may or may not know, this is now healthfully acceptable. For many, many years (even in my day) this would be considered taboo on the grounds of the CERTAIN DEATH creepy crawlies that could have been lurking about in your chops.
Through years of domestication and mutation, this other white meat is now perfectly edible when it’s pink and juicy and dripping with flavor. I know many of you old timers simply couldn’t do it, on the grounds of being raised to eat otherwise, but let me assure you the difference is ASTRONOMICAL!!
Tonight was the first night I had the priviledge of enjoying the aforementioned protein, not necessarily on purpose though (my mom isn’t the finest culinary mind). The difference in taste and texture is equivelent to taking 2 fillet mignon’s, one medium rare and the other keep on the grill for an hour, there simply isn’t a contest.
In fact, before tonight I have always been somewhat iffy on porkchops, some good, many mediocre, and even more still just plain bad. Now that I am informed and fully aware of the differences, my pork shall never be gray and stripped of it’s potential juicy, tender, suculence again.
I felt as though I should spread the word and get the news out as to why most porkchops are terrible.
HOW TO TELL MEDIUM RARE: Just barely touch your forefinger and thumb together and the with your other hand touch the fleshy mass at the bottom of your thumb, that is the firmness your looking for.
Just doin my part,
Chase