I usually shy away from cooking pork at home. Truthfully, I can’t say I gave it a fair shot. I’m usually pretty fearless when it comes to tackling food challenges but after a couple of botched attempts at making tender juicy pork chops, I gave up. It was easier to order at a restaurant.

But lately, thanks to my friend Marcie, I have been making some pretty awesome pork chops.

I credit my renewed interest to Marcie because a few months ago she made a mouthwatering pulled pork dish using heritage meat she had ordered from Rinconada Dairy Farm. It was absolutely delicious.

An informative conversation with her on how to cook pork prompted me to try it again.

My mishaps were partly due to some misguided fears about illnesses associated with eating undercooked pork (pink doneness). I followed USDA guidelines for safe cooking which up until three years ago recommended that pork be cooked to 160 degrees, a temperature that greatly contributed to my failed experiments.

Pork meat is as lean as skinless chicken breast, which makes it really easy to overcook.

My determination to get it right prompted some online research and I learned that in 2011, something exciting happened. As a result of new scientific studies, the Department of Agriculture decided to lower its safe cooking temperature for pork to 145 degrees.

Reducing the heat, buying the best, freshest cuts, and adding some of Marcie’s tricks yielded the juiciest and most tender pork meat.

Things I’ve learned:

The quickest, easiest way to prepare pork chops is stove top. The following few basic rules will guarantee tender juicy meat.

• Buy bone-in pork chops. They’ll take a few minutes longer to cook but will ensure a tender meat.
• A thirty minute marinate will infuse the meat and enhance the flavor
• Bringing chops to room temperature before cooking will ensure even temperature inside out .