A lot of home cooks suffer from pork phobia. Understandable, considering the mass misconception—which persisted for decades in the US—that even a blush of pink meant meat was almost certainly lethal. Fear of undercooking led to a profusion of unappetizing, overdone chops. Either the other white meat killed you, or it kept you at the table for hours, attempting to chew through a stringy mess of a dinner. Complicating matters: that already-alluded-to “other white meat” campaign. Thanks to the effort to market pork as a competitor to chicken, once-fatty chops are now often a whole lot leaner and thus dry out quickly at high oven temperatures.