Making the Most of Juicy Berkshire Porkchops
I finally understood the hype the first time I cooked berkshire porkchops for dinner on a random Tuesday. Before that, I'd mostly associated pork chops with those thin, pale, somewhat rubbery slabs you find in the discount bin at the grocery store—the kind you have to smother in mushroom gravy just to make them edible. But then I got my hands on some actual heritage-breed meat, and honestly, it felt like I'd been eating a completely different animal my whole life. ...