Trichinosis is spread via parasite. It is not a bacteria. Cooking to appropriate temp will kill either threat.
07/23/2012 - 4:51pm
I pan-sear pork chops starting with a cold pan. Why? Because high heat causes the meat to stiffen up and excrete its juices right away, whereas using a cold pan with gradual heat is far gentler and helps the chops to retain moisture. Got this tip from Cooks Illustrated.
05/15/2012 - 10:42am
Brown chops in hot fry pan and simmer in sliced apples. Apples & pork-- a tasty combo!
05/09/2012 - 8:30am
I love pork chops (eventhough I am a vegetarian for now). One of my favorite ways to have them is to marinade them in a dijon mustard (grey poupon or whatever), and grill them. While on the grill baste them with more mustard until they crust up a bit on the outside. Also a simple basic rub of cracked pepper, salt, rosemary and dash of soy sauce and worchester (JUST A DASH) tastes wonderful!!