⚡ The Pork Chop Comeback

The Pork Chop Comeback

The pork chop got a bad reputation because your parents overcooked it. Dry, gray, tough. That era is over.

The secret is three steps most guys skip: brine it, sear it, finish it in the oven.

The Cut: Bone-in, thick-cut, at least 1 to 1.5 inches. Bone-in stays juicier and has more flavor. Thin chops are why pork chops have a bad name.

The Brine: Mix 2 tablespoons each of salt and brown sugar into 2 cups of warm water. Submerge the chops and refrigerate for 30 minutes to 2 hours. This is the single biggest difference between a dry chop and a juicy one. Remove from the brine and pat completely dry when done.

The Season: Simple. Salt, pepper, garlic powder on both sides.

The Cook: Heat a cast iron skillet over high heat with a little oil. Sear 2 to 3 minutes per side until a golden brown crust forms. Transfer the skillet to a 400 degree oven and cook until internal temp hits 145 degrees (10 to 12 minutes). Let it rest 5 minutes before cutting.

That’s it. The brine keeps it juicy. The sear gives it a crust. The oven finishes it evenly. No guesswork.

The Mettle Take: The pork chop never let you down. The recipe did. Brine it, sear it, finish it right, and it earns a permanent spot in your weekly rotation.

Because eating well is never just about the food.

Fewer Friends After 35 Is Normal. Lonely Isn’t.

Your circle is smaller than it was at 25. That’s not a failure.

Research shows that as we age, we naturally narrow our social circles and focus more on the relationships that actually matter. The acquaintances fall off. The drinking buddies fade. What’s left tends to be the people who matter most.

The problem is many men aren’t doing anything with what’s left.

One major survey comparing 1990 to today found that the share of men with six or more close friends has been cut roughly in half, from 55% to 27%. Fifteen percent of men report having no close friends at all. And only about 1 in 5 say they received emotional support from a friend in the past week.

The circle getting smaller isn’t the issue. Letting it go quiet is.

Friendships after 35 take work. You’re not in a dorm or on a team anymore. You have to be intentional.

Initiate. Stop waiting for the other guy to text first. Make the call. Set the dinner.

Show up. Not just for the big moments. For the random Tuesday. For the hard conversation.

Go deeper. Ask how he’s actually doing. Not the surface answer. The real one.

The Mettle Take
A smaller circle isn’t the problem. A neglected one is. The friends worth keeping are the ones worth calling today.

Hard paths forge successful men.

Bozal Ensamble Mezcal

The Story: Bozal means "wild" in Spanish, and this mezcal leans into traditional production. No celebrity founder. No gimmicks. Just local mezcaleros working across Oaxaca, Guerrero, and Durango using time-tested methods: agave roasted in earthen pit ovens, crushed by a stone tahona, fermented with naturally occurring yeast, and distilled in copper pot stills.

The Pour: A blend of three agave types: cultivated Espadín, wild Mexicano, and wild Barril. On the nose, fresh green notes with a hint of fruit. On the palate, Granny Smith apple, lime, and green bell pepper layered over a light smoky backbone. The finish is clean, slightly herbal, and lingers just enough. At 94 proof, it has presence without punishing you.

The Move: This is a great bottle to explore mezcal with because it works both ways. Pour it over a single ice cube and sip it slow to understand what mezcal actually tastes like. Then try it in a Mezcal Margarita or Oaxacan Old Fashioned and watch it hold its own without bulldozing the drink. One bottle, multiple experiences.

The Mettle Take: Traditional, distinctive, and usually around $50. If you've been curious about mezcal but didn't know where to start, this is the bottle.

Not the bottle they expect. The one they remember.