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Dec 2, 2010 06:10 PM

Pork Chops

Why do pork Chops always come with the good stuff trimmed off? The fat around the edge and the meat on the bone. It is a crime. A crime you don't see in other countries. Ok I've only verified this in Italy.


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  1. Because strangely Americans are afraid of meat fat. They gorge on junk and suck the goodness out of real food.

    Fat is bred out of pigs. Lean sells.

    17 Replies
    1. re: Sal Vanilla

      I doubt the people who are "afraid of meat fat" are the ones "gorging on junk."

      1. re: Perilagu Khan

        That depends on your definition of junk.

        1. re: Perilagu Khan

          It's like the people who have a cheese steak, with cheese fries and then think that they're saving calories by having it with a Diet Coke...

          You can SEE the fat on a piece of meat, and Sal's right, we're fat phobes in this country now, so we trim it all off...

          But that center cut porkchop with the bone in cooked with the fat on has about 8-10 grams of fat per serving, while Marie Callendar's chicken pot pie has 29 grams of fat per serving.

          1. re: cgarner

            You pretty much are saving calories by drinking Diet Coke rather than regular Coke. Surely this is clear.

            1. re: tommy

              you're saving 97 calories per 8oz... but that's not enough to justify that you're eating one meal that has as much fat/calories/sodium as you'd eat in a day. it's the justification that it's OK to eat that many calories in one meal, because somehow the zero calorie beverage magically balances everything out

              1. re: cgarner

                One meal doesn't make one unhealthy or overweight. Rather, lifestyles and habits do.

                People, including me, drink Diet Coke because they prefer it and don't want the calories, not because of a belief in magic. This "justification" that you speak of likely exists only in your head.

                1. re: tommy

                  I don't drink sodas of any kind, so climbing on my high horse, let me point out that there are a lot of bad things in soda besides sugar.

                  Drinking a diet soda still fills you full of man-made unhealthy stuff.

                  Edited to add: Even diet soda is worse for you than Bacon!

                    1. re: tommy

                      Dear Posters,

                      This is a warning. Far too many of the above posts do NOT mention Pork! Please, if you're going to talk about diet anything in a Pork-Centric thread at least say something about Pork!


                    2. re: DoobieWah

                      "Even diet soda is worse for you than Bacon!"

                      Citations, please?

                      1. re: tommy

                        "Please, if you're going to talk about diet anything in a Pork-Centric thread at least say something about Pork!"

                        It was a joke.

                        (I'm a ham!)

                        1. re: tommy

                          Well, considering there is no nutritional value whatsoever in Diet Coke and basically nothing nutritionally bad about a moderate amount of bacon, I think Doobie's absolutely right (somehow that sounds familiar . . . ). Compare for yourself:



                          And, so as to keep themgt happy, give me pork fat. In fact, I have had butchers package fat from meat they are trimming for me so that I can make sausages or chili (That's right, melt a little pork fat in that red next time folks.) Never been charged for it, either.

                      2. re: tommy

                        Wow, personal attack...from Tommy I won't fan your flame, and I hope you have a nice day

                1. re: Sal Vanilla

                  I know a lot of people who will not eat anything with a bone! This is bizarre to me. It has nothing to do with health concerns ( The Other White Meat and all that) these people are simply used to processed meats like chicken nuggets and deep fried boneless wings, it's a real food disgrace! On the other hand it has made real cuts cheaper at the grocery. Bone in ribeyes and pork chops are considerably cheaper than their boneless counterparts. As far as fat pigs go we raised our own this year and let her go to almost a year old before butchering when the standard is 6-9 months. She had real bacon! Yay!

                  1. re: Bekah1984

                    It may be bizarre but there's usually a reason for it. Although there are a few exceptions, if I can't eat it, it doesn't belong on my plate. For me, it goes back to bad experiences as a child.

                    1. re: Bekah1984

                      The people I know that have issues with anything on the bone are the ones that don't want to be reminded that they are eating an animal. Better not to think about it. We certainly are moving more in this direction.

                  2. Where I am (in the UK), it's fairly easy to find quality pork. Unfortunately not at the supermarket where their suppliers tend not to use traditonal breed pigs. But farmers markets, butchers and the like often use "rare breed" pigs (although they're not really rare nowadays, as they're so popular. I often buy over the internet direct from a farm and the chops are great - Saddleback or Gloucester Old Spot pigs, free-range, and a good couple of centimetres fat on them.

                    1 Reply
                    1. re: Harters

                      You can find quality chops in the US as well - even beyond small local producers. Niman's stuff, for example, is pretty well distributed. It seems you need to find a better place to shop, and a better butcher, Junior.

                    2. If you are buying your pork chops already prepared, try buying a loin, (usually a half loin), and cutting up your own chops. You won't have the bone, but you can leave a nice rind of fat on them.

                      I do it once a month or so, and cut a couple of extra thick ones for stuffing and some smaller ones for grilling or frying and use the trimmings for stir fry.

                      I buy them when they are on sale and get four meals for two or three people out of a $9 or $10 loin.

                      1 Reply
                      1. re: DoobieWah

                        So I took the two chops I had cut for stuffing and thawed 'em out.

                        Last night I made a stuffing from sautee'd onions, and fresh Anaheim and cayenne peppers.

                        Once soft, I broke up and added two pork tamales and used that mixture for stuffing. I browned the stuffed chops on all sides and then threw them into a 350' oven for about ten or twelve minutes. A little overdone, but the stuffing was awesome. I'll be doing that again.

                      2. I love a broiled pork chop. It is great that we don't feel we have to cook them to death like we used to.
                        I buy plain old pork chops at Costco. There is always one that is cut wonky, with a large bone. I like to broil them and eat the meat right off the bone. Love it! Before I went low carb I liked to use a raw sugar, kosher salt and pepper rub on them. Now I'm looking for another nice rub. I admit I don't like a lot of fat on my chop, but a little is nice. I don't like a boneless chop. I think the meat bones we used to get in our meat cuts are now sold for feed. Am I right?

                        1. I buy the whole boneless loins sometimes when they're on sale around $2/lb., just because I can get two roasts and maybe eight or ten chops for fifteen bucks or so. But the chops aren't anything to celebrate, and the roasts need either larding or stuffing to be worth eating. However, even supermarket loin chops can be good IF they're on the bone, and our local stores usually have these. When they're available and I have the money, I like to get the thick Frenched rib chops from Trader Joe's and roast them with a coating of something fat and flavorful, such as their wasabi mayonnaise or a mixture of olive oil and Dijon mustard.

                          I agree, it's harder to find the kind of fat rim that we had on chops back when some of us old duffers were kids, and our fat phobia (however induced) is to blame. Bring back the fat pig!