Aside from bacon, I’m not a huge fan of pork. I’m much more of a beef guy. Also really big into fish, in case you were wondering. Setting my carnal preferences aside, the folks at RealFoodToronto.comwhich is the grocery delivery service offered by The Healthy Butchercarry some of the absolute best pork products you can find in Toronto. In fact, I’m going to venture a guess that it’s about as good as you can get anywhere in the world. They carry heritage breed pork, Berkshire and Tamworth, and the animals are raised on a happy, local, Ontario farm. By happy I mean free of antibiotics, hormones, and allowed to pasture year-round. Believe me when I say that you can taste the difference. You may already know that I am a huge fan of their grass-fed beef, which I used in my YouTube recipe on How to Cook the Best Steak. If you want to take a break from beef, this Pork chop will hit the spot.

I love these bone-in, centre-cut loin chop with the fat cap still in tact. Maximum flavour at a very reasonable price. Especially considering the quality and size of the chop. You can have a look at their website for the different prices but it was low enough that I decided to order two.

This pork is very rich in flavour, partly because of the bone and amazing fat cap. Look at that thing. It’s a crescent moon of all things right in this world. If you’re looking for something to pair the meat with, try dandelion greens. They are bitter and cut through the rich, fattiness of the pork. You’ll want something to counteract the bitterness of the greens though. I like to make a really simple vinaigrette with maple syrup and whole-grain mustard. The grains of the mustard also give a really nice texture.

If you go to Big Crow in Toronto, my favourite BBQ joint in the city, you may come across a similar dish. A few years back I had a spectacular BBQ pork belly with dandelion greens and honey mustard. This dish is my riff on the flavour combination. Sadly the dish is no longer on their rotating menu. So if you work at Big Crow and are reading this, please put it back on the menu. Pretty please!

This is also my first time cooking with my brand new Hestan Nanobond Stainless Steel Skillet. The generous folks at Hestan very kindly sent me this pan for free. It’s still too early to give the skillet a fair review but I can tell you that it worked wonders with this recipe. Very responsive, even heat distribution, comfortable handle and superior non-stick capabilities. It will be very interesting to see how this pan performs after a month or two. I will be sure to follow-up with a separate review of the pan after I have a chance to cook some more with it.

Give this recipe a go and let me know what you think in the comments below!

Cheers,

Ronny

Pork Chop, Dandelion Greens & Maple-Mustard

INGREDIENTS:

1 centre-cut pork loin chop

1 bunch dandelion greens – cut in half and lower stems removed

2 tbsp whole-grain mustard

1 tbsp organic maple syrup

1 clove garlic – finely grated

1 tbsp lemon juice

salt and pepper

3 tbsp extra virgin olive oil

2 tbsp avocado oil

 

 

METHOD:

For the Maple-Mustard:

  1. To a mason jar, add the mustard, maple syrup, lemon juice, extra virgin olive oil, garlic and a pinch of salt and pepper.
  2. Seal the top of the jar and shake the Dickens out of it. Taste for seasoning and adjust as required. Set aside.

For the Pork and Dandelion Greens:

  1. Heat a skillet over medium-high heat. Pat pork chop dry with paper towel and season both sides with salt and pepper.
  2. Drizzle one tbsp avocado oil into the pan and carefully add the pork chop by laying it away from you to avoid oil splatter.
  3. Sear the pork for 4-5 minutes per side (depending on thickness). Remove pork chop once internal temperature of the thickest part reaches 145F – use a meat thermometer for accuracy. Let rest on a wire rack or cutting board.
  4. Reduce heat to medium and add dandelion greens to the skillet. If the skillet is dry, add 1 tbsp avocado oil.
  5. Season the greens with a pinch of salt and pepper. Cook greens for 3-4 minutes while stirring constantly. Note: it’s ok if the leaves get a bit charred.
  6. Transfer the dandelion greens to a serving dish along with the rested pork chop. Drizzle everything with the Maple-Mustard and enjoy!