During my recent nyc foraging trip, we brought home a couple of nice berkshire pork chops.

My original plan was to brine them and smoke them similar to an interesting dish I had at the hobrauhaus (pitt, pa). Kevin's recommendation involved a 5 day brine which I didn't have time for so I opted for a simpler approach.

Pan fried with a cider sauce:


after the chops were browned, onion was caramelized in the pan along with apple. I added a nice pinch of thyme and deglazed everything with apple cider (which had a bit of cider vinegar and dijon mustard added to it).

For not following a recipe, the dish was just about perfect. I only wish I hadn't taken the chops to 145*, as they were a tad over done for my taste.

looks divine.

Looks like that work out just fine!

J,
Looks great. I have never had Berkshire pork and was wondering if you could definitely taste the difference? If so, what was the flavor like?
Lance

Nice job! Looks awesome!

quote:

Looks great. I have never had Berkshire pork and was wondering if you could definitely taste the difference? If so, what was the flavor like?

no, not much. I've made chops from a pasture raise pig that I believe was a cross between a duroc and a broadside. Those chops were noticeably different in color and flavor.

The only thing I know about berkshire is that they accumulate fat differently. I was hoping to be impressed by their flavor but wasn't. I immediately understood why they make on to menus, they have heritage cache yet taste pretty much like commercial pork.

the fat was pleasant though. slicing a bit off that nugget, and eating it with a bit of meat compensated for the overcooking.

quote:

I've made chops from a pasture raise pig that I believe was a cross between a duroc and a broadside. Those chops were noticeably different

Mouthwatering for sure J!!! Bone in chops are my favorite!!!

quote:

Mouthwatering for sure J!!! Bone in chops are my favorite!!!

no doubt.

btw, I like you blog Larry. now I get LarryX2!

J awesome looking chops for sure! We are SO lucky to live near the city... If your a foodie, its an incredible place to, as you put it very well, 'forage'.

quote:

J awesome looking chops for sure! We are SO lucky to live near the city... If your a foodie, its an incredible place to, as you put it very well, 'forage'.

my wife's cousin lives in the west village. so on our way out of town the cooler gets filled with ottomanelli's meats and murray's cheese.

these chops came from ottomanelli's along with pork belly, a flat iron, and 2 hanger steaks.