Normally, I don’t cook with pork very much, but after this weekend, I am jumping on the piggy train!
Last Monday, I took a hog butchery class at the Butcher & The Burger in Chicago. It was a 2.5 hour session where we got to observe half a pig being butchered and learn about the meat, how to prepare it at home and where the best cuts can be found. It.was.AWESOME. And fascinating. I highly recommend it.
We also got to buy some of the meat butchered in class, which allowed me to walk out with two 1-inch thick bone-in pork chops. So Friday night, I had a hot date in my kitchen with those boys and the results were ridiculously delicious.
I made both pork chops with the intention to use different recipes to serve them.
First up, was a salad Jessi shared with me through @ replies on Twitter. It was insanely amazing.
Recipe One: Pork, mushroom and peach salad
- Crumbled, gorgonzola cheese
- Grilled or sauteed peaches
- Sauteed shiitake mushrooms
- Pork tenderloin (or pork chop) cooked
- Pepper (to taste)
You can prepare the pork, mushrooms and peaches however you like and then combine together in a large bowl. Be sure to stir it up to let all the magic happen. It was insanely good, refreshing and tasty. The pork blended really well with the other ingredients and wasn’t too heavy (well, minus all the butter you cooked with).
Recipe Two: Pork with Mustard Sauce and side salad
- Mustard sauce w/shallots from this Epicurious recipe
- Side salad: reusing arugula, gorgonzola and non-sauteed peaches (still delicious)
Oh, and the second recipe had a delightful dessert too: chocolate donut.
I won’t lie, it felt good to be back in the kitchen, cooking and trying new things. My trusty NSYNC music was playing in the background and despite a few oil and hot pan burns, it felt good to have both recipes turn out delicious.
Now I’m in the mood to try another butchery class or get some freshly butchered meat.