Once a month we make a pilgrimage to Proper Sausages, Miami’s premier artisan sausage maker and butcher shop. Their handmade sausages are far from typical, with ingredients like New Zealand lamb, cognac and chanterelles. I usually just stock up on my favorite sausages, but this time I spotted some amazing Berkshire pork rib chops. These bone-in beauties were over an inch thick and beautifully marbled. Berkshire pork comes from a heritage breed of English black pig (from Berkshire, of course). Incredibly juicy and flavorful, this pork is part of the reason those Proper Sausages are so good.
Every now and then I splurge on some expensive, but hard to find grocery items. I would rather buy something a little pricey in the store and cook it up myself then go out and spend a fortune at a restaurant. We put on a movie, get cozy on the couch with the baby and enjoy a luxurious meal. Sure, it’s nice to get dressed up and go out, but when you have to schedule a sitter and have an early curfew; it makes going out a bit of a hassle.
Besides the sausages I keep on hand in the freezer, I usually don’t cook pork, mainly because it’s impossible to find organic, farm-raised pork in the supermarket. Because of the exceptional quality, I gave these chops a try, pairing them with creamy goat cheese polenta, grilled fennel and a sautéed apple. I was careful not to overcook them, browning them in a sauté pan before finishing them off in the oven. They came out perfectly juicy and incredibly flavorful — truly the best pork chop my husband and I have tasted.
- 2 thick cut pork rib chops 1 1/2 -2 inches thick
- Smoked sea salt
- Freshly ground pepper
- 1-2 tablespoons olive oil
These are cooked very simply, letting the quality of the meat stand out.Preheat the oven to 425 degrees F., and allow pork chops to come to room temperature. Pat dry and generously season the chops on all sides with smoked salt and pepper. Heat the oil on medium-high heat in an oven proof pan large enough to fit both chops. Add the chops to the pan and cook about 2 minutes on each side until brown. Place the pan with the chops in the oven for about 10 minutes until cooked through. Remove the chops from the pan and cover to keep warm.
You can use the pan drippings to make a sauce if you like (I didn't, but saved them for another meal). Just add about half a teaspoon of flour to the pan and your liquid of choice. This could be ½ a cup of cider, wine or stock. Stir in some seasonings like orange zest or peppercorns if you like. Once thickened and bubbly, season with salt and pepper for a delicious sauce.
- 1 cup water
- 1 cup whole milk
- 3/4 teaspoons sea salt (to taste)
- 1/2 cup yellow cornmeal or polenta
- ¼ teaspoon fresh pepper
- 1 tablespoon butter
- 2-3 ounces goat cheese (to taste)
In a heavy saucepan, bring water, milk, and salt to a boil. Slowly add the polenta while stirring. Reduce heat to low, and cook for about 15-20 minutes, stirring every few minutes to prevent the polenta from sticking to the bottom or clumping. When the polenta is thick and creamy, remove from heat. Stir in butter, pepper and crumbled goat cheese and stir until the cheese melts. Taste for seasoning and serve.
- 2 fennel bulbs, cut lengthwise or quartered into 1-inch segments.
- Olive oil
- Salt and pepper
Preheat oven to 375 degrees F. Trim and clean fennel and cut into thick slices or quarters. Arrange on a roasting pan lined with aluminum foil and drizzle generously with olive oil. Sprinkle with salt and pepper. Toss to coat with your hands. Roast in the oven for about 30 minutes until the fennel is cooked and slightly brown.
- 1 tangy-tart apple. I used a Cripps Pink.
- 1 tablespoon butter
- 1 tablespoon olive oil
Heat oil and butter in a pan over medium-high heat until bubbly. Season apples with salt. Cover and cook on the cut side only until nicely browned. This will take about 5 minutes.
Sauteed apple recipe Inspired by Real Simple magazine’s pork chops with sauteed Granny Smith apples