Heating Pork - mandatory to cook to high temperature, or use a smokehouse
A lot of us whose biosystems cannot withstand red meat still have to cook it. 170 degrees Fahrenheit in the center; a butter top pork chop, a pork chop marianated in pineapple juice topped with pineapple, a pork chop sitting in apple sauce and apple juice, topped by apple slices - three options to keep your pork chop from being too tough or dry.
Southern Living Magazine tips omit the fact that the pork chops must be either smokehouse aged or marianated or a few weeks in white lightning or maybe for the more milk toasted digestive tracts in bourbon whiskey or distilled mead. A lot of the family recipes were edited during Prohibition, a lot of cookbooks converted into the fireplace during the Great Depression as firewood was scarce in some places. The meat shortages of World War II did not allow for much use of meat, and the 1950s brought canned meat to every household in the USA; with products such as SPAM, Hormel Chicken, Bumblebee Tuna and other things that at the time were modern and totally American for all.
Sure, if you want to, go ahead, use a fish fillet instead of pork, probably a safer option with more nutrients. We are past the point where the minority of us can afford to eat sushi, or raw fish - admittedly, the going through along a UV heat treat belt of sushi or sashimi does not really cook the center of it, although it is industrial and quite impressive-looking. Cooking pork to 145 degrees Fahrenheit at the center is even more dangerous than eating sushi is.
Pigs, goats, and sharks will eat just about anything that they can fit into their mouths. Shark meat is a traditional food that has come back into style, it might be a safer alternative.
