Lpink, I think it is because for many non observant jews pork is a factor in not eating kosher. My uncle loves bacon every time he eats out, his wife on the other hand still does not have a taste for pork. My boys and I love it. Weed's Dijon Pork is also a great easy way to cook it. Her recipe calls for pork tenderloin but i have always used boneless chops. -Robin p.s. While I do know that Jessy does not cook pork, sometimes she pops in on the non kosher threads just to say that she won't have any suggestions. LOL Weed's Pork Tenderloin with Creamy Dijon Sauce Serves: 2 Prep time: 15 min Cook time: 15 min 1 lb pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil Sauce: 2 green onions, sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees. Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. ** you can double the sauce ingredients so there is enough to pour over white or brown rice  yum!

I agree, the pork steaks have more fat marbling which yields a moister and more tender piece of pork. As LindaC and others noted, today's pork chops are from much leaner pigs, and so overcooking will yield you a tasteless, dry and tough piece of shoe leather that doesn't resemble a pork chop at all in either flavor or consistency. I don't like rare pork, so mine gets cooked all the way through but I'd far rather have a pork steak or pork roast than a chop. Heck, I don't even have Carl cut chops when I have a pig butchered because neither of the girls ever liked them either. And, as Rita noted, they are mostly full of "flavor enhancers" which are really only salt and water, so if you're watching your salt intake it's gonna jack that up there. I do brine loins in apple cider based brine and it adds a nice flavor but it also adds even more salt. Cook them for a much shorter time and they'll be better but they won't ever taste like a pork chop "used to". It's a different variety of animal altogether nowadays, nearly all commercial pork is from Yorkshire or Hampshire hogs, long and lean animals with good feed conversion rates. You can still get "heritage breeds" from local farmers, and you'll get the flavor and texture you used to get, but the small scale raising of hogs is expensive and labor intensive so it'll cost you more and the meat will be fattier than most people have come to expect. Annie

I just cooked some two days ago. I thinly sliced it and marinated half in sweet & sour bbq sauce and the other half in orange ginger sauce, and then stir fried it and added more sauce to coat. Served with organic short grain brown rice cooked in chicken broth, little soy sauce, shredded carrots, and frozen baby peas added at the last minute. Here's a stuffed pork loin recipe from chef Michael Smith. Apple Stuffed Pork Chops Yield: 4 Feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you donÂt like. Try substituting one ingredient for another. 2 fresh Italian sausages, chopped 2 onions, sliced 2 apples, chopped 1¼ cups of apple cider 1 Tbsp of fennel seeds 4 slices of whole grain bread, toasted and cubed 1 Tbsp of grainy mustard 2 Tbsp of olive oil 4 centre cut pork chops, 1 and one half inch thick Salt and pepper 1. Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened. Add bread and stir until itÂs moistened and absorbed the liquid. 2. Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing. 3. Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side. Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate. 4. Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan. Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops.

Okay here it comes...with a qualifier. The pork loin roast(actually two that had been bound together) was double freezer bagged in the downstairs freezer since last year's holiday time. I had forgotten all about it and when I unearthed it and there wasn't a bit of freezer burn so I thought I could still use it. Now maybe it did suffer, or maybe not, but the texture wasn't right and the meat was dry, even with the middle a slight pink. It took every bit of an hour and 40 minutes to get up to 140. I let it rest, but cripes it was nearly 8 pm! My parents ate it and I tried to, but DH just refused after his second bite and grabbed some salami and cheese! The compote was good, not garlicky, and the addition of some honey crisp apple slices was great! I'd make the compote again, but I'm sticking with pork tenderloin or Diana's brined chop recipe, they were both much better! One last thing, I don't have fresh herbs on hand so I used my Penzy's dried ones. That could have made a flavor difference, but for $1.89 a package that would have been close to $8 in fresh herbs for a few sprigs. Oh well, it's a good thing that my parents were the "company" tonight. The remainder of the pork is in the trash can and the kitchen is closed!