Had a customer tell me his pork chops were too dry then watched him cook them well done

This guy comes up to my counter at the shop last Saturday morning, all huffy about how our pork chops are garbage. Said he's been buying them for months and they always come out dry no matter what. I asked him how he cooks them. He said "til they hit 165 like the government says." I told him to try pulling them at 145 and let them rest. He looked at me like I was trying to poison him. Eventually he said he'd give it one more shot. He came back today and shook my hand. Said they were the best chops he's ever had. Anyone else have customers who think they know more than the guy who butchers the meat?

2 comments

2 Comments

nathan_hill601mo agoMost Upvoted

165 is basically shoe leather for pork. Had this old timer at my local market swear the USDA chart was the only way. He'd microwave his chops to death before even hitting the grill. Finally convinced him to pull at 145 and let it rest. Never saw a grown man cry over a pork chop before. Real eye opener for that guy.

uma_webb281mo ago

@nathan_hill60 nailed it with that old timer story. I used to be exactly like those customers, honestly thought if pork wasn't cooked to 165 it'd make you sick. My mom always cooked it that way, so I just assumed it was the only safe way. Then a buddy who's a chef showed me his method, pulled chops at 145, and they were juicy and still safe. Changed how I cook everything now, never going back to that dry rubber texture. People really need to trust the butcher on this one.