Is the pork chop still good if it has a tinge of green?

A green tinge on pork chop indicates bacterial growth, specifically from Pseudomonas bacteria. This bacteria can produce a pigment called pyocyanin, which gives the meat a greenish hue.

Pseudomonas bacteria can cause food poisoning, leading to symptoms such as:

* Nausea

* Vomiting

* Diarrhea

* Stomach cramps

It's crucial to discard any pork chop that shows signs of green discoloration.

Here are some tips to prevent bacterial growth on pork chops:

* Store pork chops properly: Refrigerate at 40°F or below.

* Cook pork chops thoroughly: The internal temperature should reach 145°F.

* Don't leave pork chops out at room temperature for extended periods.

* Wash your hands and surfaces thoroughly after handling raw pork.

If you're unsure about the safety of your pork chops, it's always best to err on the side of caution and throw them away.