Reheating time: 10-15 minutes

What’s so important about keeping the bone attached to the pork chop? We use pork loin all the time, and most of the time, it’s boneless. Why did we suddenly decide to do a bone-in chop? Well, couple of reasons. First reason being that our butcher had some amazing pork come in this week, and they were more than happy to cut it into bone-in chops for us. That’s a huge part of it. Coming from the DuBreton family of ranchers in good ol’ Quebec, these pigs are happy- and you can tell the difference. But more than just flavor or presentation, the bone in chop has lots of merit when compared to its floppy boneless doppelganger. When roasting a whole pork loin, it’s relatively easy to maintain good caramelization and a consistent cook throughout. We like large format proteins for that reason- cook em low and slow, and they come out amazing. With a boneless chop, it’s a little harder to keep them from drying out. Not to worry, we got bones tonight. The bone acts as a barrier around ⅓ of the pork chop, preventing the piece of meat from entirely drying out, and helping it to cook evenly with the indirect heat radiated from the bone while cooking. Pop these on your grill, and you’re in for a treat. And don’t forget about that steak sauce… or pork sauce… it’s just really good sauce. 

Get in there!

For the pork chops:

As I may have mentioned, the grill is your best friend tonight. We’ve glazed up the pork chops so they’re ready to rock the grill. Just set them over medium low heat, and let them hang out for about 4 minutes, give them a flip, and 3 more minutes ought to do it. Slice, drench with sauce, and plate it up!

If you’re not grilling, not to fear. The same results can be achieved under the broiler. Arrange the pork chops on a sheet tray lined with aluminum foil, and broil for 3-4 minutes on each side, or heated through to your liking. Slice, sauce, and plate! If you’re in a hurry, slice the chop away from the bone and into long thin strips before broiling, to speed it up. Or, just microwave it. Not recommended!

For the potatoes:

Arrange the potatoes in a large oven safe casserole dish. Bake at 400F for 5-10 minutes until hot. Or, if you’re grilling, wrap them up in a tinfoil parcel, and set them on the corner of the grill to slowly warm through while the pork heats up. 

For the eggplant:

I bet we have a lot of you tonight who aren’t super interested in eggplant. That’s fine, but we’re here to change your mind. Super simply prepared with a light brushing of tahini, and a boatload of sesame seeds, this eggplant steak is everything i want to eat all summer long. Creamy and nutty, it’s the perfect standalone treat. Warm gently in the oven with the potatoes, or try to grill it! Might fall apart, but so worth it. Alternatively, you can go for it cold. That’s my recommended move. Flavor, texture, and temperature contrast all around!

For the salad:

You know the drill. Toss those greens and shaved veggies in a bowl, dress with the yuzu ginger vinaigrette, season, and toss. Plate it all up, and dive right in!

Thanks for ordering 🙂 #weareweco #dinnersolved <3