"The nice thing about pork chops is that they are pretty small, so I don't think you have to go through the kind of thinking in advance that I do for bigger cuts of meat, like pork shoulder or a whole chicken," she said. For example, she recommended salting a whole chicken a full day in advance before cooking however, pork chops require much less time. This will make it more flavorful and help tenderize the meat. Nosrat told TODAY that one of the most important things when cooking any meat is salting it well in advance of cooking so the salt has time to penetrate the protein. "So you want something that has a nice rose-pink, rather than something that's paler."įor those who are worried about eating too much fatty meat, Nosrat posed this question: "What if we eat a little bit less pork and choose better quality?" She added, "I always am absolutely a proponent of looking for organic pork or at least from a farm where you know the animals have been treated well."Ī pasture-raised, heritage pork chop may cost more than a typical supermarket chop, a little bit of that flavorful, marbled meat goes a long way. "Paler meat is a sign that it comes from one of the more heavily bred breeds that are about yielding more meat total and not necessarily having the highest quality meat," said Nosrat. When choosing pork chops, look for ones that are rosy rather than pale pink. Maple Glazed Pork T-Bone Chops with Butternut Squash Purée by Ryan Scott "The ones that are specifically the T-Bone kind are from the part of the loin that is really the most flavorful," she said. Nosrat advised looking for a breed of hog known for its marbling (the kind of thing you might find at a farmers market or specialty butcher) or just going to the butcher counter at the grocery store and asking for a very marbled pork chop.īoneless pork chops often come from the end of the pork loin that's less fatty, so Nosrat recommended choosing bone-in pork chops, particularly T-bone style chops. "But there are different kinds of fat in meat." When looking for pork chops, the kind of fat to focus on is intramuscular fat - the variety that's responsible for marbling. "I believe, especially in meat, that fat is flavor," said Nosrat. You already know you don't want a lean pork chop, but you don't want just any old kind of fat when it comes to chops. Nosrat, along with Kelvin Fernandez, chef instructor at the Institute of Culinary Education, told TODAY their best tips for how to pick the best pork chops and how to cook pork chops on the stove top, how to sauté them, how to bake them in the oven and how to fry them up.
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