We hit up a fantastic pig butchering demo at the wonderful Butcher & Larder on Sunday and walked away with two of the finest pork chops I’ve ever seen. My thermometer failed me and I ended up cooking them a little too long (my brain knew better but I decided to trust the tool), but the flavor, despite the over cooking, was still incredible. And the best part is that these things are so darn big that one is enough for two people and we have another waiting for its time in the pan.
Chop.
- jumbo pork chop with skin and fat cap
- kosher salt
- black pepper
Sprouts.
- cilantro
- garlic
- olive oil
- pistachios
- kosher salt
- jalapeno
- brussels sprouts
- red wine vinegar
- ham
