C OOKING P ORK Several years ago I took my dad to a restaurant in the city; he ordered a pork chop and when he cut into it and the center was pink, he wanted to send it back. He thought it was undercooked. That’s the mentality of my dad’s generation: People thought pork had to be cooked to well-done because of the fear of trichinosis, a parasitic infection caused by eating pork that was infected with the larvae of a species of roundworm and had not been cooked through. But today, trichinosis is almost unseen—only about a dozen cases a year are reported in the United States, and those are from eating wild, not commercial pigs. In 2011, even the USDA changed their recommendations for cooking pork from 160°F to 145°F plus a three-minute rest time
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