Thanks for the new observations and recipes, esp. to spaw and bobad.

There has been a new chapter in the ongoing saga of the loin chops. I suffered a case of food poisoning (or perhaps a virus) and had no energy for cooking. So the DH came home, and we decided to cook the chops on the George Foreman grill, slice them, and make sandwiches.

The DH is one of those whom Spaw mentioned, who cook pork too long. The directions said to cook them 5-7 minutes, so he cooked them 10. They were edible, and as a bland, fat-free food, they were just right for somebody with iffy insides.

A long time ago, I read a book by a psychiatrist who said that each of us has a fairy tale which is central to our personality. I think that with the DH, that tale is Lord Randal.

'What did she feed you, oh DH, my son?'
'Pork with trichinosis, oh mother, dear one.
Make my bed soon blah blah blah.'

Just kidding!

I'm intrigued by brining, but I worry about the salt. Maybe I just won't buy these chops any more.

Do you suppose there's a secret black and midnight market where people can buy old-fashioned, unimproved pork, the 'other dark meat'?