I got to use some of the pork I cut during my butchering class at the Local Pig. In my last post, I forgot to mention that each person in the class got to bring home 10 lbs of the pork.
For this meal, we used the pork chops. I didn’t realize that they were super thick, so I had to cut them – while cutting them, I had a flashback to the butchering class. Awesome place.
The pork chops were seasoned, lightly floured, and pan fried. I did tenderize them a little to cut down on the cooking time. Since this is my first time not eating pork from the grocery store, I can that there is a difference in taste. The taste of a local pig from the Local Pig has a wonderful flavor, super juicy, and tender. Can’t wait to try the other cuts.
A cabbage side dish consisted of awesome cabbage, an apple, bacon, dijon mustard, white wine vinegar, and whipping cream, which settled well with the crispy pork pieces. I had seconds.
Close-up.
I love thick cut of meat!! but it is bit tricky when cooking a thick pork… nice move on slicing it!
Thanks! 🙂
Yeah, they were about a pound a piece! Since I did cut them, I thought they would dry out while cooking, but that wasn’t the case.
Looks so yummy! I think it would taste fantastic with a bowl of hot rice! 😀
You are so right on the rice idea. I’ll have to try that next!
I saw some purple cabbage in the market yesterday. I wanna try the cabbage side dish. I have never mixed cabbage and apple together as one dish!
I never thought of it as well. The apple provides a slight sweet taste. I’ll send you the recipe in a bit!
Have you ever tried mui choy kau yuk? It’s a fatty pork dish served with stewed mustard greens. So yummy
No, I haven’t! Sounds great and I’ll have to look it up! 🙂