Pork is one of the most commonly consumed meats in the world, and in the United States, pork chops are the most commonly consumed cut from the pork loin for reasons that include tenderness, leanness, nutritious, no-nuisance cooking, and a flavor that goes so well with many seasonings, spice rubs, and marinades.

Pigs’ 7-minute mile runs may be impressive, but we doubt they’d outrun tonight’s top-notch plans for dinner that incorporates two key ingredients; pears and Headwaters BBQ Ringing Rock Rib Rub. The meat is cooked with the latest and the greatest cooking technique from France, Sous Vide, and being madly in love with this method, we are now self-appointed Sous Vide recruiters hoping to enlist more cooks and foodies to our army of Meat Perfection servicemen and women. With this anxiety-free, superbly practical, and efficient technique, your meat will never be undercooked overcooked, there will be much less clean-up, and would be able to take back your precious time from hours and hours of cooking doing whatever else interests you. Read more here.

Pears, nicknamed “butter fruit” for being sweeter and softer than apples, work best with leaner and milder tasting meats like today’s pork chops and accentuate their sweet saccharin undertones. And in addition to the soft, juicy, homegrown, and handpicked pears by yours truly, today’s meat is bedazzled with Headwaters BBQ Ringing Rock Rib apt at highlighting the natural flavors of any meat and the secret to The Taste of Montana’s dinners which our friends compete for an invitation.

Follow our step-by-step directions for a pear-fect dinner and watch your hunger disa-pear. Apologies, but I had to.