Jump straight to the recipe Mediterranean pork chops gain from the addition of anchovies. Photo by Pam Spaulding.
Many cooks have trouble with pork chops.
New cooks figure that cooking pork chops is a skill developed only over time, while more experienced cooks may have learned to cook pork from people who considered it a fatty meat contaminated with harmful bacteria. Both outlooks are a little misguided. The leanest pork is as lean as or leaner than boneless, skinless chicken breast, and all pork is far leaner than it was 50 years ago. In addition, food-poisoning concerns have changed, and though all meat should be cooked adequately, pork cuts don't need particularly separate and special care. As far as new cooks are concerned, guidelines help and experience teaches.