Daily Food: Scrumptious Pork Chop

Pork is my favorite meat, and pork chops might be my favorite cut of the animal.  There’s the perfect, meaty loin section along the the top of the rib and the the luscious, fatty layer surrounding it.  Depending on where on the ribs the chop was cut, you can also get some of the baby back rib meat as well.  I was shopping at my favorite butcher, JM Stock Provisions, and there was a sale on pork chops.  I saw one particular chop with a great cap of fat, and it was love at first sight.  I wanted to treat it very simply and with the proper respect that the animal deserves, so I seasoned with salt and pepper, scored the fat side and rendered it slowly.  Then I cooked each side, almost frying in how much fat rendered out, over medium/medium-low for about 3 or 4 minutes, so that the chop was golden and yet still medium rare within.

IMG_20140211_191111_457I threw shredded cabbage into the same pan to absorb all of the rendered fat.  Vinegar and mustard also helped to incorporate all the browned, tasty bits from the bottom of the pan into the sauteed cabbage.  Such fatty, rich meat also benefits greatly from anything acidic or with vinegar to cut through the fat.  This pairing is one of my absolute favorites; they’re foods that were just meant to live in scrumptious harmony.  (It might even show up in a similar form soon in another post!)

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