With a roaring marble firplace to keep you warm and a stomach filled with grilled pork chops and mashed potatoes, you sit back and think about how it was for the Donner Party...

You may not be so thrilled about throwing pork chops on the grill from factory farms after you read this little jewel...

MITT: "Whoa... There goes one!"CROWD: "Leave it, Leave it, Leave it! That's for the dogs..."MITT: "No, there's a 5 sceond rule."CROWD: "Augh..., Augh... (As Mitt puts the pork chop back on the grill.)"

So far bread pudding, apricot cobbler and grilled pork chops are the best candidate eats to be taken on the Mission to Mars. That's because they've passed the five year taste test. Michele Perchonok, who figures out what else to feed those distant astronauts at the Advanced Food Technology Project at the Johnson Space Center, is also...

Companies are once again hiring. Here's what 7 ivy-league employers have to offer: Signature Benefits (Pixar: Guest Speakers like Penn & Teller), Perks (Xbox consoles stashed in alcoves), Sample Lunch Menu (Electronic Arts: Grilled habanero pork chops with apple chutney, Campus News (Merck: Free Drugs)

A pork chop is a chop of pork.The center cut or pork loin chop includes a large T shaped bone, and is structurally similar to the beef t-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops are cut from the shoulder end of the loin, and tend to contain large amounts of connective tissue. The sirloin chop is taken from the (rear) leg end and also contains a large amount of connective tissue.The so-called "Iowa Chop" is a thick center cut. The term was coined in 1976 by the Iowa Pork Producers Association. PreparationThe center cut and rib chops are suited to hot dry cooking methods such as grilling. Because of their collagen content, the blade and sirloin chops are better served by slower methods like braising.Like other pork products, the pork chop has been affected by changing dietary trends. In an effort to reinvent pork as "the other white meat", the pork industry began breeding leaner pigs. The lower fat content of modern pigs combined with pork's already dry texture means that it can be difficult for a chef to cook a pork chop fully without it becoming dry and tasteless. Brining can be used to help pork chops retain their moisture through the cooking process.Older cooking references may cite a need to cook all pork, including chops, to an internal temperature of 160°F (71°C) or even 170°F (76°) in order to eliminate the threat of trichinosis. This relatively high temperature has the unfortunate side effect of exacerbating pork's dryness problem. However, current US FDA regulations for the preparation of pork state that a minimum internal temperature of 144°F (62.2°C) is sufficient to ensure the destruction of the parasite. This temperature is below pork's temperature for medium doneness, typically around 150°F (65°C). Note that the meat near the bone in bone-in cuts will generally be several degrees lower than the rest of the chop. ReferencesThe Cook's Thesaurus - Pork Loin CutsArt Culinaire - Back to basics - recipes for porkGood Eats - "Chops Ahoy" (unofficial transcript)US FDA regulations - Title 9 - Chapter 3 - Part 318 - includes 318.10, "Prescribed treatment of pork and products containing pork to destroy trichinae." (revised January 1, 2003)Iowa Chop still an Iowa favorite