Pork doesn't start out red. Pork chops start out kinda pinkish. The basic reason is the same for light/dark chicken meat. Ham and bacon, for example, are always red whereas pork chops are usually whitish. According to an amateur pig farmer friend of mine (I am in North Carolina, for God's sake), pork chops are also whiter because the pork industry dictates leeching some blood from pork chops to facilitate it being ``the other white meat''. But I don't know how much truth there is to that.