Chops are a mainstay of the Kiwi diet, finds Grant Allen.
Meat cooked closest to the bone is always the sweetest. There's a whole food chemistry that explains why, but let's take it as a given.
As the connective tissues melt under heat they moisten and help the cooking process. Who can resist picking up the bone and nibbling away at the tender tasty bits that are left after you have politely cut away the meat with your cutlery? I also love the rim of fat, cooked to a crunch, that features on the outer edge of a chop.
I can hear the food police calling an alert but fat is a flavour carrier and without it, in some form or another, our taste experiences would be diminished. So don't deny yourself - tuck into a little succulent fat as well as the tasty, nutritious meat beside it.
Pork chops