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Perfect Pork Chops + 3 Ways to Top Your Chop!

You will never eat a dry pork chop again! These chops are something very special. Do not fear the fat! Because our pigs are raised out in the sunshine, their fat is extremely rich in vitamin D and because of what they eat, their fat has exceptional flavor and texture and contains 2.3x the amount of Omega-3 fatty acids as conventional pork! The long time it takes to raise Mangalitsa pigs (15-24 months compared to 6 months for an conventional hog) is the reason that the meat is so heavily marbled, rich red in color, and high in protein. Mangalitsa are known as "the world's best pork" and we couldn't agree more. Our favorite way to cook these is the reverse-sear method below!




METHOD:

  1. Season and marinade chops as desired

  2. Remove chops from fridge 30 minutes before cooking and allow to come to room temperature while you heat your grill to 225F.

  3. The ultimate method for these chops is the "reverse sear." That means you will cook them low, slow, and indirect, rest, then sear.

  4. Place chops on the 225F grill over indirect heat and grill until the internal temperature is 110. Remove chops from the grill and rest for 10 minutes. Bring your grill temperature up or heat a cast iron skillet on the stove until very hot.

  5. Sear chops for 1 minute each side.


3 Ways to Top Your Chops This Summer:


1. Mushroom Gravy: Slice cremini mushrooms, saute in butter or lard until softened, add some chopped garlic and saute another minute or so, add a tablespoon or two of flour and cook gently for a minutes or so, coating the mushrooms, slowly add stock, a little at a time, whisking, until the gravy thickens, season with salt and pepper.


2. Mango Salsa: Chop and combine mango, pineapple, tomato or red bell pepper, slice and add candied or fresh jalapenos, chop and add a couple tablespoons cilantro, squeeze over the juice of a lime and add a pinch of salt.


3. Chimichurri: Finely mince or blend in a food processor: 1/2 cup fresh parsley, 3-4 cloves garlic, 1 small shallot or onion, 1 small chili pepper, 1 tsp salt, 1/4 cup red wine vinegar. Place in a bowl and slowly whisk in olive oil until you like the consistency. Refrigerate and allow flavors to combine for at least an hour.



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