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Pork Over the past couple of decades, pork has been a good
news bad news story. Back when fat was supposed to be bad for you (you have read
the news lately, haven't you?) the pig breeders developed a line of low fat
athletic pigs with cardboard pork chops. The good news is that they have
realized their mistake, and are getting pork back to that tender, juicy,
flavorful pig we used to know and love. Cargill is even running ads about it. Even so, I've been sticking to the best cuts in the meantime, which are the ribs and rib chops. If Cargill does a good job I'll try a pork loin roast again, and will report the results here. And, of course, a good ham is always a delight. It's also been OK for many years now to cook pork medium, so it's nice and pink in the center. So even with the lean pork, at least you don't have to cook it to death and make matters worse. If you can take the time, you should also consider brining the chops, to add more moisture and flavor. So pick the right cuts, and prepare them properly, and pork will still be one of your favorite meals. It certainly is around our house.
Barbequed Country Ribs 
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