I recently wrote here about Ottomanelli on Bleecker Street, a great old-style New York butchers. They have the pork chops pictured above, a heritage breed from Western Massachusetts, ‘black pig’ Berkshires. This is what pork was like before it became the other white meat. Look at that fat. Liz Hart and I have recently been trading pork strategies for avoiding the overcooked phenomenon, a real danger with modern lean chops – you have maybe 30 seconds after it becomes done but before it becomes dry, and pulling it out during that window can be a matter of pure luck. (See my post about pork chops with vinegar peppers.) Liz recommends brining, and I tried that, with the good old Julia Child spice marinade, and it was great. But I found with these heritage chops, no brining was necessary… nor was there need for that constant worry about hitting the 30 second window. With these well-marbled chops, the fat provides the moisture. They were amazing. And they were also $7.99 a pound. I served ’em with steamed white rice (Carolina) and boiled green beans (a little bit of Lurpak butter and some salt).