What's the difference between these porks chops and run-of-the-mill ones?
Yes, that's right. They have FAT on them. Glorious pork fat!
These chops originated from the Upstate Farmers Alliance by way of Ted's Butcherblock. The bone's still in, and that nice big white ring around the outside is how they looked AFTER the butcher trimmed the excess fat off! And that equals moistness and flavor when you cook them.
After years of wrestling with "the other white meat" and trying to conjure life into dry, tasteless pork, I'd almost given up on the stuff. I seared these chops in a pan, dashed in some shallots and parsley, then poured over a little white wine and chicken stock and let it simmer for about ten minutes. Removed the pork to a plate, reduced the cooking liquid down to a thick sauce, and poured it over the top. Tender, moist meat with flavor! Amazing!
Long live the other red meat.
In my recent post on the origin of the term “package store,” I mentioned that in South Carolina liquor stores are often called “red dot ...
Check out these pics from the Boston Globe of the barbecue sandwiches at the Beantown barbecue joint called Tremont 467. Then, head ove...
Pimento Cheese and Heritage Pork Bangers from Tom Condron at Liberty Gastropub, Charlotte, NC Pimento cheese has a dirty little secre...