Right now, weather in the Northeast is trying to make up it’s mind with some days resembling fall and others more-so, summer. I had an amazing aged, Berkshire pork chop in my refrigerator but wasn’t quite sure if I was in the mood for a more fall driven dish or if I should get one last kick of summer flavors. Here is what I came up with:
Aged, bone on Berkshire pork chop rubbed with a blend of olive oil, chipotle pepper, black pepper, salt, and garlic. Topped au jus. Mashed sweet potato with cinnamon and a touch of cream, vanilla compound butter. Olive oil massaged arugula salad with julienne apple and a touch of black hawaiian sea salt.
Reid Pikul 