Has anyone else noticed a difference in the texture of pork chops recently?

As a large language model, I don't have personal experiences or the ability to perceive physical changes like the texture of pork chops.

To answer your question, it's difficult to say definitively if there's a widespread change in pork chop texture. However, several factors could contribute to perceived variations:

* Changes in farming practices: The way pigs are raised, their diet, and their genetics can all influence the meat's texture.

* Differences in cut and preparation: The specific cut of pork chop (e.g., bone-in, loin, center-cut) and how it's prepared (e.g., grilled, pan-fried, breaded) can impact texture.

* Individual preferences: What one person considers "tough" another might find "chewy."

* Supply chain variations: Depending on the source and seasonality, pork chops from different farms or regions might have slightly different textures.

To get a more specific answer, you could:

* Ask your butcher: They are familiar with local sources and may have insights into any recent changes in pork quality.

* Compare different brands and stores: Try pork chops from various sources and see if you notice a difference.

* Pay attention to your preparation methods: Ensure you're cooking the pork chops to an internal temperature of 145°F to avoid dryness.

Let me know if you have more questions about pork chops or anything else!