I am inclined to think that
@MaryB is on to something here.
As she says,
most grocery store pork--and chicken, turkey, etc--is full of "retained water."
@kokopuffs, you might be very fortunate on this, but if you live in the US I'm betting you just don't know about it. The trick is that when the animal is slaughtered, it's warm, and it's got to be chilled quickly. So the slaughterhouse usually drops it in cold water. As it cools, it absorbs some of that water.
Now that's the start of it, but once you're allowed to chill meat this way, you start thinking, "hey, if I can
encourage the meat to absorb some water, maybe a little super-light brine or whatever, then I can sell
water as meat!" And of course the government says, "big corporation wants to undermine the quality of foods provided to the average American customer? Why yes, please! In fact, we'll write up a label you can stick on your product that will validate your dubious practices!"
Here is a flyer from the USDA explaining, in essence, that all that water is just natural and normal and there's nothing you can do about it. Of course, if you purchase equivalent products in, say, Japan, you find that, mysteriously enough, there's a lot less water oozing out in the pan, but the USDA claims that can't be true. (On a similar note, the USDA says that salmonella is just kind of automatically present in chickens and there's nothing you can do about that except cook it gray--despite the fact that (a) chicken and eggs in Japan almost never have salmonella, because they have careful inspection instead, and (b) eliminating salmonella is not a question of a single temperature threshold but rather a time/temperature gradient. The USDA just wants to cover the behinds of the big corporations like Perdue.)
In any event,
@Koukouvagia, one way to discern whether this is what's going on would be to buy a fancy pork chop that's been air-chilled. If you don't happen to have a good pork farm nearby, a real butcher or someplace like Whole Foods could set you up on this. Once you have a chop that's got no "retained (deliberately inserted to save $) water," see whether you have the same squodgy white stuff.
I'm betting you don't.