Why is a thin layer of fat left on center cut pork chops?

A thin layer of fat left on center-cut pork chops is left for a few reasons:

* Flavor: Fat adds a lot of flavor to pork. It renders down during cooking, basting the meat and giving it a rich, juicy taste.

* Moisture: Fat helps keep the pork moist. As the fat melts, it lubricates the meat, preventing it from drying out.

* Tenderness: The fat helps to tenderize the pork during cooking.

* Protection: The fat layer helps protect the meat from overcooking and drying out.

* Appearance: A thin layer of fat often makes the pork chops look more appealing and inviting.

While some people prefer to trim off all the fat, leaving a thin layer provides a better culinary experience.

Here are some tips for dealing with fat on pork chops:

* Trim Excess Fat: Before cooking, trim off any excess fat that isn't a thin layer.

* Score the Fat: Score the fat layer with a sharp knife before cooking to help it render more evenly.

* Sear and Finish in the Oven: Searing the pork chops in a pan over high heat will render the fat and create a crispy exterior. Then, finish cooking them in the oven to ensure they are cooked through.

* Use the Rendered Fat: Don't discard the rendered fat! You can use it to sauté vegetables, make gravy, or even as a cooking oil.

Ultimately, how much fat you leave on your pork chops is a matter of personal preference. But leaving a thin layer can help to enhance the flavor, moisture, and tenderness of the meat.