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Old 06-11-2019, 07:39 PM
 
Location: Mid-Atlantic
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It's just not the same as the pork we ate in the 1960s. I liked the fatty version more.
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Old 06-11-2019, 10:22 PM
 
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Truthfully, I probably eat more pork than any other red meat - although it's typically as an important ingredient inside of/part of a dish, as opposed to the star of the meal.

It's probably because I enjoy a lot of Hispanic and Asian cuisine. It's Carnitas, Adobada, or Cochinita Pibil for me virtually every time I eat Mexican food. And I'm an avid fan of Vietnamese lemongrass pork, whether as a noodle bowl, or in a bahn mi.

But even in more American/western dishes, pulled pork is pretty much my go-to choice for BBQ food. And a pork chop done right with some veggies on the side is always a winner for me. Pork belly is also great (And I recommend it to those who find pork tenderloin/chops too dry).
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Old 06-13-2019, 09:17 PM
 
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Quote:
Originally Posted by Gerania View Post
That's the problem for me. It's so lean that it's often dry.



Because people want everything so nice and easy to eat. You need bone-in pork chops to keep it moist and to add flavor. I cook chops allllllllllllllllllllll the time and they're never dry. The parts along the bone are sooooooooooooooo delish. I never, ever buy the chops with no bone. Dry and tasteless cardboard.
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Old 06-13-2019, 09:31 PM
 
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Quote:
Originally Posted by Gerania View Post
It's just not the same as the pork we ate in the 1960s. I liked the fatty version more.
That. The new pork that I buy - even when I buy "up" - is tasteless and dry. I keep trying to find ways to cook it, and then dip it in apple sauce so you don't choke on it.

I don't want really fatty, either, though.

So yeah. Pork is underutilized in my house. There is so much healthier/tastier food available.
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Old 06-13-2019, 09:35 PM
 
9,916 posts, read 3,947,310 times
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Quote:
Originally Posted by fibonacci View Post
Because people want everything so nice and easy to eat. You need bone-in pork chops to keep it moist and to add flavor. I cook chops allllllllllllllllllllll the time and they're never dry. The parts along the bone are sooooooooooooooo delish. I never, ever buy the chops with no bone. Dry and tasteless cardboard.
Well, yes. If I buy pork chops with a lot of fat, they're VERY delicious, especially the fat part of that chop.

When I buy bone in pork chops, thin, cheap, lots of fat, and coat them with Shake and Bake, hm hmmm, good.

If you have another way to do them where they aren't completely fatty, I'd love to hear it! ;D
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Old 06-15-2019, 12:30 AM
 
6,103 posts, read 6,306,278 times
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Quote:
Originally Posted by ClaraC View Post
Well, yes. If I buy pork chops with a lot of fat, they're VERY delicious, especially the fat part of that chop.

When I buy bone in pork chops, thin, cheap, lots of fat, and coat them with Shake and Bake, hm hmmm, good.

If you have another way to do them where they aren't completely fatty, I'd love to hear it! ;D
Here they dredge in flour.


https://www.youtube.com/watch?v=MG77NcLJA8o
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Old 06-15-2019, 04:26 AM
 
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Quote:
Originally Posted by Serious Conversation View Post
A pork chop without some fat is going to be very dry.
Ahhh to be young again.....enjoy it while you can.
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Old 06-15-2019, 04:59 AM
 
Location: Bella Vista, Ark
71,711 posts, read 83,303,909 times
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Well I am one of those who love the new pork better than the pork we ate growing up. Of course it is healthier. For some things we use shoulder which does have more fat. I can make a darn good and moist chop of roast without the fat, just cook it less time.
Our weekly meat menu goes pretty much like this
chicken twice:
fish twice
pork twice
beef or brats 1 time

Sometimes we don't have fish that often cause of the cost. If that is the case, we will go vegetarian or on more chicken. Rarely do we have beef more than once, but we do on occasion.
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Old 06-15-2019, 06:22 AM
 
18,292 posts, read 23,424,169 times
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Quote:
Originally Posted by nmnita View Post
Well I am one of those who love the new pork better than the pork we ate growing up. Of course it is healthier. For some things we use shoulder which does have more fat. I can make a darn good and moist chop of roast without the fat, just cook it less time.
Our weekly meat menu goes pretty much like this
chicken twice:
fish twice
pork twice
beef or brats 1 time

Sometimes we don't have fish that often cause of the cost. If that is the case, we will go vegetarian or on more chicken. Rarely do we have beef more than once, but we do on occasion.

good post.... many still overcook pork because they think they have to....but I don't and its juicy....usda recommends 145f on pork to be cooked (use to be 160)
if its ground pork still cook to 160f (will kill any and all bacteria)

our stores have pork on sale for ridiculously low prices .99lb for pork butts or even pork loins for assorted chops...that's when to stock up..

also buy bone in pork... not boneless.....you will be more than satisfied with the bone..
tastier & juicier
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Old 06-15-2019, 01:18 PM
 
Location: Bella Vista, Ark
71,711 posts, read 83,303,909 times
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Quote:
Originally Posted by mainebrokerman View Post
good post.... many still overcook pork because they think they have to....but I don't and its juicy....usda recommends 145f on pork to be cooked (use to be 160)
if its ground pork still cook to 160f (will kill any and all bacteria)

our stores have pork on sale for ridiculously low prices .99lb for pork butts or even pork loins for assorted chops...that's when to stock up..

also buy bone in pork... not boneless.....you will be more than satisfied with the bone..
tastier & juicier
As for us, bone in anything has more flavor. As I understand it the bones have a lot of flavor, so when cooking bone in the flavor of the bones will reach the meat. This goes for lamb and chicken as well.
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