#43: Pork Chops
I’m all for things that emanate a distinctly 1950’s vibe without highlighting the nastier aspects of 50’s culture (hello, [even more] painfully blatant misogyny!). Food and kitchen culture in general is an appealing theme to fall into from that era, mainly because everything was so needlessly over-processed and store-bought that finding “real food” in and among recipes from the 50’s feels like stumbling upon a diamond in the rough. Case and point on the over-processed junk comment: there is a real recipe that existed in the 50’s for a dish called “tomato surprise” that consisted mainly of canned tomatoes mixed with strawberry Jell-O powder, then served in the goddamn tomato can. Thank god Julia Child came along sooner than later to pull everyone’s heads out of their asses.
Pork chops are immediately associated with 50’s dinner culture in my mind, though that version often has the additional visual imagery of a can of condensed soup being poured overtop, which dampens the desire considerably. Nevertheless, the part of me that wants to revive all of the good things that 50’s dining culture gave us (they’re there – you just need to look past all the tomato surprise-style garbage!) feels the need to argue a solid case for pork chops. Specifically these pork chops, which are truly the only pork chop recipe you will ever need, not only because a) they are the most perfect, best version of pork chops currently in existence, and b) you probably weren't looking for an arsenal of pork chop recipes to begin with (no one is, I suspect).
Surely your interest has been piqued? Click below to scratch the itch and find out the secret to the best pork chops you (and everyone you know) will ever eat.
