Coming from Normandy I must confess that I am partial to a good Pork especially if it is done the Normandy way. (Creamy, Cider, Apples...Butter, Creme Fraiche, Seasoning and you can swap Cider for Calvados). May I say it is comfort food.

In Normandy they believe that a Pork tastes better if he is happy outside grazing upon Acorns and Apples. They make little huts for them full of straw.

Pork and Apple are a perfect match taste wise.

No wonder Apple Sauce is associated with Pork so often... This has been happening since the middle ages since the creation of Apple Sauce.

Home Made Apple Sauce with Calvados.

Anyhow there is multiple ways of cooking Pork Chops. First, there is the decision to make to keep the bone or not. To keep the bone is my preference however it does happen, depending on the cooking that blood could still be near the bone but there are techniques to keep the Meat rendered but still moist and the bone properly cooked. 

Griddling is one way of rendering the Pork. But you will need a little TLC to render the fat and the area of the bone. A lid in that instance can help.

Frying or Braising are my favourite methods to cook a Pork Chop to render it through and through. You don't want to take a chance with Pork because not properly cooked you can get tapeworms or roundworms, and those are nasty beasties to deal with if you get a food infection. Trust me on that one. Do not eat raw Pork or half cooked Burgers made out of Pork thinking that a rare piece of Pork is the new trend and fad. A bloody Pork is just that and will make you very ill if your immune system is not well or weak or even very well but still can't cope with harmful bacterias in your guts. Cook your Pork properly.

Although those Pork Chops look nicely done the fat has got a little way to cook so does the bone. Using a pair of Tongs, you can manipulate the Meat in order to prevent the white part of it to get dry but to ensure that the rest finishes to cook.

Now there is a way around all that which is to cut the Meat from the bone and even the fat but my point of view wrong or right is that the fat is one of the best bit of a Pork Chop. Take it or leave it is only my own opinion. 

Anyhow a Pork Chop with or without the Bone, with or without the Fat is a delicious cut of Meat to be enjoyed. It makes a very nice Mid Week Dinner. 

Pork Chops with Savoy Cabbage, boiled Potatoes and Lincolnshire Sausages.