Cooking pork chops to 145°F ensures juicy, tender meat without overcooking. A fatty rib chop with a thick cut delivers richer flavor and better texture. Searing the fat cap adds deep flavor and a ...

There’s no question that pork is one of the most beloved proteins (hello, bacon!). Thanks to its fat content, pork has a particularly juicy, succulent taste that sets it above other cuts of meat.