old school pork

 

polyface farms pork rib chop, maker's-cocacola jus

after playing with sous-vide pork for several months now, and enjoying every minute of it, i decided to go back to a more traditional method of preparing our super awesome pork chops from polyface farms… thick cut pork rib chop, pan-roasted and basted with butter and bacon fat, my first chef, master chef robert greault, would refer to this as “poele”. i’d almost forgotten how amazing and succulent this meat tastes when properly caramelized and crisped. there is simply no better way to do it.