getting good    contact with

the pan.

Sirloin

Chop

Cut from    near    the back    end

of  the loin,   this    chop

contains    tons    of  muscles

from    the hip and ham.

Compared    to  the other

chops,  it’s    tough   and not

particularly    tasty,  and I

don’t   buy it  very    often.

Pork has a particular affinity for sweet sauces, so when
serving it, I usually like to make a fruit preserve–based pan
sauce (here), or perhaps one flavored with maple syrup
(here) or even apples and cider (here).

ENHANCED PORK

Unlike beef, which has a ton of internal fat, most

pork     these   days    is  relatively  lean,   making  it  very