Early Fall Pork Chop

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.

pork chop plated

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