Apprentice butchers and retired pigs

The supermarket around the corner had another great deal: this week all marinated pork chops 35% off. I like pork chops but I don’t eat them too often. They make a good dinner with veggies and potatoes but I’m not fond enough of potatoes to have them for dinner more than once a week.

Now of course these pork chops were mostly in family size packages of at least six and even with the 35% off that didn’t fit my weekly budget. But they’re smart, these supermarkets: they package undersized pork chops that wouldn’t sell otherwise by two for the singles among us. We may (have to) buy leftovers but by golly, we do get a luxurious two of them on our plate…
So I bought my two small pork chops and took them home.

The first thing I noticed when I wanted to put the chops on the stove was that there were quite a few bone splinters on the meat, hidden by the marinade. Now a good butcher is perfectly capable of cutting chops without a lot of bone splinters so clearly these chops were chopped by an apprentice butcher. The only way to remove all bone splinters was to wash the chops and with that the marinade was gone too. Bummer…

Now normally cooking a pork chop should take no more than 15 – 30 minutes, depending on the thickness of the cut but these were thin cut chops so 10 minutes should have been more than enough. Unfortunately it took 50 minutes before they were done well enough to be chewable by my elderly teeth. Obviously the pigs had been retired quite a while before they served as practice material for the apprentice butchers. A marinade is often used to make meat leaner but these chops had not been marinated long enough to make a noticeable difference. And after washing the chops there was little to no taste left.

So once again, a bargain went bad on me. In stead of two small but nice pork chops I ended up with two small and tasteless pork chops and a late dinner to boot.

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