Food Talk + Functions
Anatomy of a Dish: Fried Pork Chop

Breaded and Pan Fried Double H Farm Pork Chop over Barbecue Cow Peas with Kohlrabi Slaw and Local Peach Jam

When you’re in the mood for comfort food, it doesn’t get any better than a juicy fried pork chop on a plate full of summer favorites.

Don’t worry, though: food that brings you comfort doesn’t have to be boring, and this dish proves it. Chef Curtis Shaver knows how to update an old school dish without losing what made it great in the first place.

First, a tender local bone-in pork chop from Double H Farm gets a marinade of chili, orange, garlic and thyme. Then a standard 3-step breading of flour, egg and bread crumbs, and a sizzle on the stove top. Mmmm, so far so good.

Here’s where things really get interesting. Our friends at Wayside Produce have a lot of kohlrabi right now, so your classic vinegar-based slaw gets a fresh veggie flavor that’s “like a cross between an apple and a cabbage,” Curtis says. “All those flavors work well with the pork chop.”

We’re also getting loads of juicy peaches from Wayside, and this part couldn’t be simpler: just cook them in their own juices with a splash of vinegar. No need to puree, as the fruit breaks down to a luscious chunky sauce all on its own.

And finally, the irresistible barbecue beans bring it all together. Curtis loves cow peas, a little-known bean that once was relegated to cattle feed. “It’s fun to bring out a new bean that maybe people don’t even know what it is,” he says.

The tiny cow peas are cooked in vegetable stock with onions and garlic, then baked in a sweet and savory barbecue sauce that’s house made with molasses and bourbon.

All this summer goodness won’t last forever, so get in here and sink your fork into this one before it’s gone!

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