Pork Chop Lovin
I spent a recent evening with Will and his family to celebrate his birthday. His wife rolled out the red carpet and bought some Berkshire pork, cut from the so-called black pig. Berkshire pork is an 300 year-old English breed known to be more moist and flavorful than the “other white meat” you typically find. In fact, the U.S. pork industry’s emphasis on making their product a chicken substitute has left us with pork chops that are often dry and flavorless.
Will’s hand is slapped away from the cheddar for the macaroni and cheese. Being the birthday boy may entitle you to benefit’s at the dinner table, but not in the kitchen. Kristin is an amazing cook. Her herb and cheese paste really made the pork chops shine. After a quick sear in a pan, the pork chops go to the cool side of the grill.
Roasted bell peppers provide more punch to the plate, and played with the pork wonderfully. In fact, the meal was so sublime that it was beyond photography. My camera’s battery– and every other camera in the house— had all wavered in the face of such a great meal. With the steaming plate and a Bershire pork chop staring me in the face, I did what came naturally. It was probably the best pork chop I’ve ever eaten, with an appealing trace of pink. Kristin served it with an lettuce wedge salad with blue cheese and crumbled bacon, the roasted peppers, and the mac and cheese.
The next day, I charged every battery I own. And I just might have to buy some of those pork chops.