Tuesday, April 9, 2013

Duroc Stuffed Pork Chop

Brie, Granny Smith Apple, Caramel Apple Sauce, Sweet Potato Puree
A pork chop is pork – meat from that magical animal that also gives us bacon, ham, and baby back ribs – that’s been chopped at a 90-degree angle from the spine of the swine. Depending on the chop, you’ll find a vertebrae or rib bone to provide a nice hand-hold for eating your delicious dinner.

But you probably know all of that. The odds are pretty strong that you’ve had a pork chop some time. Come to 320 Main, and you’ll be eating Duroc pork chops.

Durocs are a breed of red hog that was developed in New England around 1820. Legend says that the hogs are named for their breeder’s favorite horse, whose name was Duroc. The breed quickly caught on as a show pig as well as a source of good, lean pork. Famers, like the Compart Family Farms where we source our pork chops, gravitated to the hearty swine with a reputation for excellent marbling and low drip-loss.

Thinking of pork chops will inevitably lead to thinking of apples or applesauce. In fact, pairing pork with apples is about as natural as food pairings come. You can go as far back as the 1st Century in Rome and find recipes like minutal atianum, a ragout made with pork and containing apples.

The 320 Main pork chop is stuffed with Brie and Granny Smith Apple, topped with a caramel apple sauce, and served over a sweet potato puree. The massive chop is loaded with flavors: rich, crisp, savory, and sweet – and pairs beautifully with a classic like an Old Fashioned or a signature cocktail like the Crippled Creek.

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