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We’re often reeled in at the market by their relatively reasonable price. But what do you do with pork chops or pork steaks when you get them home? Our mothers and grandmothers used to pan-fry them or bake them within an inch of their lives, driven by an outdated FDA mandate that implied you’d die if you ate pork that was served at anything under 180 degrees. Today, the FDA’s revised recommendations are kinder to lean pork; it need only be cooked to 145. These recipes yield juicy, ultra-flavorful pork, which is perfect for autumn dining.
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