I think everyone has their own rituals when cooking meat. In North America it seems the barbecue is a much more common method of cooking than in the UK, where it really is only utilised in the Summertime to scorch cheap burgers and incinerate poor sausages. Some people will instinctively reach for salt and pepper only to season, whereas others think nothing of cooking meat with no adornment whatsoever. Still others concoct elaborate marinades and rubs for meat and maybe the rest, like me, are always looking for new ways to breathe life into that plain ole' pork chop. Like chicken breast, pork chops are the white gallery walls of the food world, waiting for something amazing to decorate them.
