Pork is the culinary name for meat from the domestic pig. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork loin is a cut of meat from a pig, created from the tissue along the top of the rib cage. It is very popular in the United States, where it is usually cut into chops (bone in) or steaks (boneless) then grilled, baked or fried. Loin can also be cured to make bacon; it is particularly popular in the United Kingdom where most of the bacon consumed is ‘back bacon’. Americans call this type of bacon ‘Canadian bacon’, as it was brought to Canada by British settlers.
The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC. It is believed to have been domesticated either in the Near East or in China from the wild boar. The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than many other forms of livestock, such as cattle. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Pigs have other roles within the human economy: their feeding behaviour in searching for roots churns up the ground and makes it easier to plough; their sensitive noses lead them to truffles, an underground fungus highly valued by humans; and their omnivorous nature enables them to eat human rubbish, keeping settlements cleaner.
Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Hams,smoked pork, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are made today for the flavours that are derived from the preservation processes. In 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only “raw” meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items, including pâtés,rillettes, sausages, bacon and head cheese.
Before the mass production and re-engineering of pork in the 20th century, pork in Europe and North America was traditionally an autumn dish — pigs and other livestock coming to the slaughter in the autumn after growing in the spring and fattening during the summer. Due to the seasonal nature of the meat in Western culinary history, apples (harvested in late summer and autumn) have been a staple pairing to fresh pork. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates.
Note: Fresh pork may contain Trichinosis. USDA recommends cooking ground pork to an internal temperature of 160°F, followed by a 3 minute rest, and cooking whole cuts to a minimum internal temperature of 145°F, also followed by a 3 minute rest.
Pork Loin Chops with Herbs and Cream
Ingredients:
- 4 Pork Loin chops, approximately 1 inch thick
- Salt and pepper to taste
- 1 teaspoon Allspice
- 1 teaspoon Thyme
- 2 tablespoons Olive Oil
- 1 Shallot, finely minced
- 1 small clove Garlic, very finely minced
- 1 cup dry White Wine
- 1 cup Heavy Cream
- 1 cup Rice
- 2 cups Water
In a large saucepan, over medium heat, stir together the rice and water. Bring to a boil, reduce heat to low, cover and cook until rice has absorbed all the water. Remove from heat and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Pat the loin chops dry with a paper towel. Season to taste with salt and pepper. Divide the allspice and thyme among the chops. Place seasoned chops in skillet and cook until done and nicely browned on each side. Remove to serving platter and keep warm.
Add the shallot to the skillet and saute until translucent, stir in garlic and cook for 1 minute. Whisk in the wine to deglaze the pan, stirring to loosen any browned bits. Continue cooking until the wine is reduced by half. Stir in the cream, return to a boil and boil for 1-2 minutes or until slightly thickened. Remove from heat.
Arrange cooked rice in center of serving platter. Place loin chops on top of rice and drizzle with sauce.
Serve immediately.
Savor! West Virginia 