Wife and I have had a few interesting conversations about pork chops this week.
Not pork chops in general, but a specific set of port chops in our fridge.
Wife thawed these chops on Friday to try a new Asian pork recipe she found in one of her Southern Living cookbooks.
But by the time Friday night rolled around, a big home-cooked meal just wasn’t in the cards, so I called an audible and we let the kids enjoy some Chef Boyardee and ordered Chinese after they were in bed.
(Somewhat ironically, our standard Chinese takeout dish is Roast Pork with Mixed Vegetables.)
“We’ll cook the pork chops tomorrow night,” I told my bride.
Saturday worked out similarly, with neither of us in the mood for a big meal since we worked in the yard all day and Wife pulled birthday party duty with Son.
We eat with my parents on Sunday nights, so we deferred the pork chops until Monday.
“They’ll be fine,” I told Wife, trying to sell her on the fact that the soy sauce marinade would buy us some extra time.
On Monday, we got an offer to go to my mother-in-law’s house for kielbasa and cabbage. And when kielbasa is in play, everything else fades into the background. I love the stuff.
To put it more clearly, you can take my kielbasa when you pry it from my cold, dead hand.
(Let’s see what kind of search results that little phrase yields.)
Last night I had school, so we didn’t make plans to eat together as a family. The pork chops got dissed again, but with definite plans to cook them tonight.
“You really think they’ll be okay to eat?” asked the Wife.
“I don’t know,” I told her.
We erred on the side of caution and ditched the pork chops today. Sorry, pig.
Wife whipped up some sausage manicotti instead. I think that was the right call.
But just out of curiosity, would you have eaten pork chops that had been in the fridge five days? Where do you draw the line when it comes to possibly-rancid, possibly-not meat? How old is too old?