Pistachio Crusted Pork Chops – In Good Taste http://ingoodtaste.kitchen Making Every Day an Occasion... Simply Sat, 28 Dec 2019 18:11:36 +0000 en-US hourly 1 http://ingoodtaste.kitchen/wp-content/uploads/2015/09/cropped-peonies-32x32.jpg Pistachio Crusted Pork Chops – In Good Taste http://ingoodtaste.kitchen 32 32 Pistachio Crusted Pork Chops http://ingoodtaste.kitchen/pistachio-crusted-pork-chops/ http://ingoodtaste.kitchen/pistachio-crusted-pork-chops/#comments Thu, 04 Sep 2014 05:00:50 +0000 http://www.ingoodtastemag.com/?p=7166 Does anyone else feel that pork gets kind of a bad rap? Aside from bacon, which is ubiquitously beloved by carnivores everywhere, pork is “the other” white meat. It plays second fiddle to chicken, but it doesn’t live up to the glitz and the glamour that is a steak. Despite a lackluster reputation, pork can be just as delicious as any other protein choice. Just like with grass-feed or sustainable seafood, there is a major difference in taste between your standard, mass-produced pork and the well-raised, well-fed heritage pork you can buy from artisanal producers and at some farmers’ markets. Even when you splurge for the good stuff, pork is easy on your wallet. It’s also important not to overcook pork chops, or they can reach a consistency that most closely resembles shoe leather and is probably in part to blame for the lackluster reputation that pork has in the first place. Use a meat thermometer to tell you when the pork is fully cooked. Cook your chop until it’s around 135 degrees, then transfer it to a cutting board, where the residual heat will bring it to the USDA’s recommended 145 degrees. Pork is easy to dry out, so […]

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