Pork Chops Getting a Better Reputation

The U.S. government has confirmed that the risk of trichinosis from undercooked pork is relatively rare, but the fear persists. This chef says pork chops are a mainstay on his menu, along with pâtés, terrines, curing, sausages, braising and bacon.
Pork: more than the other “white” meat...
...Ever since the trichinosis scare in the 1970s, Americans have been overcooking their pork in fear of sickness.
Matthew Millar, owner and head chef of Fennville’s Journeyman Cafe and Rye, is trying to change how people perceive the meat.
“Pork tends towards dryness in people’s kitchen’s because they have a habit of overcooking it due to concerns of illness,”...

Full Story: Not your mom’s pork chops: Chef shares tips for cooking the other white meat; By ASHLEY TEFFER, on The Holland Sentinel




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