Pork.  The meat that everyone loves to avoid because of its reputation for being fatty and disease ridden with trychinosis.

I follow a great blog on food written by Rob Novak, titled “Rob’s Kitchen Kinesis” where he writes about various aspects of food or food related matters.  His most recent post covers why pork should make a come back and really be part of your diet.

Pork in the USA has improved to the point where trychinosis is virtually unheard of, and even the USDA admits that really, a pork roast can be cooked medium-well and be safe. Plus, it’s got more flavor than today’s chickens

Also - here’s something that goes against what one would consider sanity. I don’t like ultra-thick pork chops. Why? Well, in order to get really good flavor all the way through the meat, they need to be brined or marinated for a few hours at least. Besides, the idea here is to have a meal that cooks quickly and is still plenty tasty, and thick chops take a lot more time to get done.

Interestingly, after doing a quick Live.com search, I found the Chicago Meat Authority website, which states:

Over the past 20 years, the efforts of America’s pork producers have resulted in pork with 31% less fat and 14% less calories. In fact, eight cuts of pork have less fat than the skinless chicken thigh.”

Who knew?