This week, I found myself in a challenging situation where I had to confront some people. There was no way to avoid it. I felt constrained. I couldn’t fight. My only choice was to defend myself. Without the ability for flight or fight, I had to carefully choose my words until the ordeal was over.
After it ended, I cooked and enjoyed a T-bone steak. Cooking helped me relax, and eating the steak brought me joy.
While it may not solve all problems, a good steak can certainly make life better.
Pork chops are cut from the loin of the pig, which extends from the hip to the shoulder and includes the ribcage. The loin is divided into four sections: the blade end (closer to the shoulder), the rib end, the loin centre, and the sirloin end (near the hip). Pork chops can be sourced from any of these sections, with each part providing different textures and flavours.
Terminology for Pork Chops
Pork chops are known by different names in various countries. For instance:
In the UK, they are often referred to as “pork cutlets.”
In France, the term “côte de porc” is used.
In Italy, they are called “braciole di maiale.“
In Germany, they are known as “Schweinekoteletts.“
Best Ways to Cook Pork Chops
Cooking pork chops well requires attention and respect for the meat. Here are some methods:
Grilling: This method gives a smoky flavour and charred exterior. Marinating the chops before grilling adds depth to the taste.
Pan-Seared: Quick and effective, this method involves searing the chops in a hot pan to form a crust, then finishing them in the oven.
Baking: A slow and gentle method that ensures the meat is juicy and tender. Seasoning or breading can add extra flavour.
Sous Vide: This technique involves vacuum-sealing the chops and cooking them in a water bath at a precise temperature, ensuring consistent doneness.
Selecting Pork Chops at a Butcher Shop
When choosing pork chops, consider the following:
Colour: Look for pinkish-red chops with some marbling; avoid chops that are pale or have dark spots.
Fat Content: Some fat around the edges is desirable as it adds flavour and moisture.
Bone-In or Boneless: Bone-in chops tend to be juicier and more flavourful, while boneless chops cook more quickly and evenly.
Nutritional Value of Pork Chops
Pork chops are a source of protein and nutrients. Here’s a breakdown of their nutritional content (per 100 grams):
Protein: Approximately 21–26 grams
Fat: Around 9–12 grams, including both saturated and unsaturated fats
Carbohydrates: Negligible, as meat generally doesn’t contain carbs
Pork chops also provide B vitamins, selenium, zinc, and phosphorus.
Premarket Processes
Consumers should be aware of some premarket processes that can affect the quality of pork chops:
Water Injection: Some pork chops are injected with a saline solution to enhance juiciness and weight. This process can alter the taste and texture, and it’s essential to read labels carefully.
Brining: Similar to water injection, brining involves soaking the meat in a saltwater solution, which can improve flavour but also increase sodium content.
Selecting high-quality pork chops and understanding their preparation and nutritional content can elevate your experience. Whether grilled, baked, or pan-seared, pork chops offer a versatile and delicious option.
I also asked Microsoft Copilot to compare and contrast beef and pork.
Alimentary Tract of Pigs and Beef Cattle
Pigs
Type of Stomach: Monogastric (single-chambered)
Diet: Omnivorous, consisting of grains, vegetables, and occasionally meat.
Fermentation Site: Limited fermentation occurs in the caecum and colon.
Process: Food is ingested, passed to the stomach for enzymatic digestion, and then moves to the small intestine where most nutrient absorption occurs. Fibre and other indigestible components are partially fermented in the large intestine.
Beef Cattle
Type of Stomach: Ruminant (four-chambered)
Diet: Herbivorous, primarily grass and other fibrous plant material.
Fermentation Site: Extensive fermentation occurs primarily in the rumen (first chamber).
Process: Food is ingested and initially stored in the rumen, where it is fermented by a complex community of microbes. This produces volatile fatty acids (VFAs), which are a primary energy source. The food then passes through the reticulum, omasum, and abomasum for further digestion and absorption.
Four-Chambered vs Single-Chambered Stomach
Four-Chambered Stomach (Ruminants)
Chambers: Rumen, reticulum, omasum, abomasum.
Function: Rumen is the primary site for microbial fermentation, which breaks down fibrous plant material into VFAs, microbial protein, and gases. The reticulum acts as a sieve, the omasum absorbs water and nutrients, and the abomasum functions similarly to a monogastric stomach, producing acid and enzymes for digestion.
Single-Chambered Stomach (Monogastrics)
Chambers: One main stomach chamber.
Function: Secretes acid and digestive enzymes to break down food into smaller molecules for absorption in the small intestine. Fermentation occurs to a much lesser extent in the large intestine.
Implications for Metabolism and Food Processing
Ruminants (Beef Cattle): Due to their complex stomachs, they efficiently convert fibrous plant material into energy through microbial fermentation. This results in a slow but steady release of energy, suitable for grazing animals that need to extract maximum nutrients from fibrous diets.
Monogastrics (Pigs): They rely more on enzymatic digestion and have limited capacity to ferment fibrous material. Their diet needs to be more easily digestible and nutrient-rich, allowing for quicker energy release and growth.
Quality of Free Fatty Acids
Ruminants: The microbial fermentation process in the rumen saturates fatty acids, leading to higher proportions of saturated fatty acids in their tissues.
Monogastrics: Pigs tend to have higher levels of unsaturated fatty acids in their tissues since their digestive process doesn’t extensively alter the fatty acid profile of their diet.
The differences in digestive anatomy and function between pigs and beef cattle reflect their dietary needs and the nature of their food processing. Ruminants like cattle are specialised to derive energy from fibrous plants through microbial fermentation, while monogastric animals like pigs depend on a more varied diet and enzymatic digestion for nutrient absorption. These differences also influence the types and quality of fatty acids produced within their systems.
Recipe
Because I’m not confident with cooking pork chops, I elected to use a water bath and precision cooker for tonight’s meal.
Today, Sunday 26 January 2025, is officially Australia Day. Tomorrow, Monday, is a gazetted public holiday.
Will I work on tomorrow’s public holiday? Yes, it will be a busy week, and I have a significant engagement to prepare for. Working on public holidays means less distraction and better-quality work.
I will have leftover meat lollipops to enjoy for lunches this week.
Ingredients
Lamb rack (1 kg at $AUD30/kg)
Salt
Equipment
Weber Q+
Gas torch
Instructions
The day before cooking (Saturday 25 January 2025) season the meat with salt, especially the fat and then place the lamb on a rack in the refrigerator uncovered. This is called dry brining.
On the day of cooking (Sunday 25 January 2025) preheat the Weber Q+ for about 10 minutes.
Put in the lamb in the Weber Q+ and close the lid.
Recently, Lorraine from Not Quite Nigella shared a post about pork dishes for Chinese New Year. I commented that I had a slab of pork belly in my freezer that I could cook this weekend.
Instead of flavouring the pork belly with sugary, seed oil-rich spicy rubs and sauces, I opted to use a small slab of speck. I set up the slow cooker late last night (for me, anyway) and finished cooking it this morning.
To fit my two meals-a-day schedule, I had some of the speck and pork belly with an egg for lunch. I decided to sample only the pork belly muscle rather than the fat. For my second meal, I enjoyed slices of the pork belly, including the fat.
Equipment
Slow cooker
Frypan
Instructions
Thaw the pork belly.
Place the pork and the speck into the slow cooker.
Cook overnight.
Place the pork belly and speck into a bowl, cover with meat, and refrigerate.
Slice the meat against the grain as required.
Speck
Speck is a type of cured, lightly smoked ham made in South Tyrol, a province in northeastern Italy. It is similar to prosciutto crudo. The meat is carefully rubbed with a spice mix that typically includes salt, pepper, juniper berries, and bay leaves. The pork thighs are marinated in this spice rub in cool rooms for up to three weeks. During the smoking process, both smoke and fresh mountain air are used. The hams are then aged for about 22 weeks in cool, well-ventilated rooms.
In terms of cooking and eating characteristics, speck has a deep red colour and a firmer texture than prosciutto. Since it is cured meat, it can be sliced thin and enjoyed raw on an antipasti platter, wrapped around sweet fruits, or layered in sandwiches. Additionally, it holds up well in cooking, imparting a smoky flavour similar to bacon without excess rendered fat.
Meal one
Speck and a fried egg. It’s a fancier version of bacon and eggs.
Meal two
Refried pork belly strips, cut against the grain.
I’ll probably get another three or four meals from what is left.
Nowadays, a tray of nine lamb loin chops costs between $AUD25 and $AUD30. This is enough for three meals, and I often eat lamb chops for lunch.
Cooking lamb chops in an air fryer is certainly easy and doesn’t generate a big mess. Nevertheless, even with dry brining, the air fryer doesn’t always create a good crust on the surface of the meat.
I aim to create a crust and minimise mess with minimal effort.
Ingredients
Lamb loin chops
Salt
Equipment
Refrigerator
Frypan
Frypan lid
Instructions
The day before you intend to cook the chops, season them with salt. Set them on a rack in the fridge, uncovered.
Place the chops in a frypan and turn on the heat. Reduce to moderate heat and allow the chops to cook in the frypan for six minutes.
Flip the chops, place a lid on the frypan, and let them cook for six minutes. There’s no need to shift the chops; they won’t stick.
Switch off the heat and take off the lid.
Transfer the chops to a dinner plate.
Serve the chops with some flaky salt.
Bonus
A advantage of this method is the leftover lamb fat that can be used for cooking scrambled eggs.
