Holy fuck, do they cook the pork chop at Sotto over gas?? No wonder it fucking sucks!
In general, I would agree regarding lower quality pork, and certain cuts of pork. But high-end, or I suppose what people call "heritage" breeds of pork are extremely flavorful to me, much more so than steak. I actually would rather have a pork chop like the ones served at Hatchet Hall (source: Peads and Barnetts) rather than steak 9/10 times. They are cooked over wood fire there, though, among other things (Salt's Cure and Bestia also cook heritage pork over wood fire, two other places I quite enjoy pork).
All pork is not created equal to my tastebuds.