Sunday, August 24, 2008

Fun Playing With Berkshire Pork From Mister Brisket

My mother made the occasional pork chop when I was growing up - but none of us kids liked them and we basically refused to eat them. They were dry, tough and with a taste we just couldn't learn to like. Though these came from a butcher shop and not the supermarket, I suspect they were 1970s-on factory farmed pork. To this day, the only pork chop dish I've ever liked enough to eat was Dominic Cerino's Berkshire Pork. Still, in recent years, under the tutelage of Dominic, and Chefs Michael Symon and Matt Harlan, I've learned to appreciate the pig enough to try any good quality meat. Which leads me to the instant question:

How did a nice Jewish boy like Sanford Herskovitz learn to pick his pork so well?

Bob called Mister Brisket to order some meats for our weekend. After speaking with Sanford's adjutant, Hank, on Wednesday, a delivery of casing hotdogs and Berkshire pork chops was arranged. Specifically, Bob ordered eight 6-ounce chops. By the time the delivery arrived on Thursday, however, Bob learned that he'd been overruled - the package contained four 12-ounce chops. And how sweet they were, seasoned only with kosher salt and telicherry pepper:

Bob is really learning how to use the Weber (after a lifetime of gas) - it was grilled to caramelized crustiness on the outside and medium-rare inside. The BEST pork chop I've ever tasted!

Bob and I sighed with delight through every bite (we shared the one chop). This delectable meat was accompanied by locally grown salad greens, and goodies from our garden, which will be the subject of another post. Playing with pork chops was never so good!

1 comment:

  1. Mr. Brisket, pork chops? Who knew? You always leave my mouth watering.