Your comment made me laugh. Brings back some old memories. Honestly, it’s been a couple decades since I’ve been in the pork business, so I’m really not an expert at this point. But I can relay some experiences I’ve had.
At one time the U.S. industry was looking to slaughter intact boars. For folks unfamiliar with the pork industry, the main reason male piglets are castrated is because their meat gives an off flavor if they are slaughtered intact (i.e. not castrated). It’s very offensive to some people’s tastes, especially Americans.
However, when I was in the pork business, the U.S industry was looking at slaughtering intact males. They were doing this in Europe at the time and European tastes were acceptable to the meat, as long as the boars were slaughtered at a slightly lighter slaughter weight (It turns out the older the boars get, the “stronger” the boar flavor of the meat.) I once tasted some of this meat slaughtered from younger boars, and it wasn’t too “strong” but did taste “stronger” than pork I was used to. But it was good to my tastes.
Slaughtering boars never caught on here (except occasionally for highly spiced products like sausage, where different flavors of meat can’t be detected, which is still done to this day) so you shouldn’t be tasting any especially “porky” flavored pig meat as a result of slaughtering boars in the U.S. for something unseasoned like pork chops.
I have tasted some pork stronger than other, and personally I think it’s a difference is in the age and weight of the animal slaughtered. Older pigs do taste more “gamey” than younger premium animals. So that may be a big part of the answer. Additionally, I suspect that barrows, even though castrated, have a “stronger” flavor than gilts.
We used to separate barrows and gilts on finishing floors and feed them differently according to their needs. I don’t know if they do that anymore, but I suspect they do. There are enough differences between them to justify different feed inputs. I wouldn’t at all be surprised if there are differences in the flavors of the meat.
Man all this talk - I’m ready for a properly cooked pork tenderloin smothered in gravy.