Chop, chop

More than any other meat, pork suffers from outdated cooking information. Through mid-2011, the USDA insisted pork chops and roasts should be cooked to 160° F; cookbooks frequently boosted that temperature to even higher. The result was dry, tough pork chops frequently served with heavy sauces in an attempt to compensate. Today, the USDA recommends 145° F, followed by a brief rest. Your chops should have a faint rosy blush in the middle, with clear juices and delicious texture.

These five recipes each make use of a specific cut of pork chop, to use their natural qualities for the best possible results.