Pork chop
Sus scrofa domesticus · Meat
Top 10 pairings
One of the most popular everyday pork cuts, sliced across the spine from the loin along the pig's back. Lean and mild, with a fine grain and a curved rim of fat, it is grilled, pan-fried, roasted or braised.
Picking a good onedrag
Freshly cut, greyish-pink, firmOff: tacky or slimy, smelling sour
Counter freshEveryday bestRoast, grill or braise. Mince needs 160°F (71°C). Don't rinse; that splashes bacteria.
ColourPink, a shade duller under lights
Touch the surfaceFirm and moist, nowhere tacky
SmellMild and clean, nothing sharp
These cues are Pork's, and hold across its cuts; where this one differs, its own page says so.