What is it about pork that's difficult to nail? It's either tough, dry or raw, seemingly always. Enter a great chef. Those infamously tough items to master are what great chefs revel and take pride in preparing perfectly.
Jesse Martin of Park Corner Bistro has a menu full of classics with a twist, novelty items with a following, and soul food with a modern flare. His menu boasts things like Green Curry Shrimp Noodles, Truffle Tots, and Blackened Chicken & Hominy Grits. Yet its the pork dishes that customers continue to order, beg for and rave about.
In early November, Jesse had a thought, "Let's test our loyal follwers and see if they notice the pork chop void on the new Fall Menu."
Instantly, he was getting quizzical looks from the regulars, who asked, "Where's our pork?"
He'd like to let you know, it's on it's way back. You're welcome.
If you haven't tried the Pan-Seared Pork Chop yet, let us give you a mid-day mouthwatering description. The famous entrée is a 12 ounce center cut boneless pork loin chop, seasoned and pan-seared in a hot pan to caramelized the meat and trap all that succulent pork juiciness. The chop is then finished in the oven for a few minutes and let to rest for a few minutes to settle the flavor and relax the meat.
In that same pan begins the sauce, adding bourbon, chicken stock and all the remaining tidbits from the bottom (and generous nub of butter) to make up the understated but addictive flavor.
Propped on top of light Yukon whipped potatoes, creamed corn and applesauce made with the traditional potpourri of spices cinnamon, nutmeg and lemon and then finished with the bourbon pan sauce.
Coming to a Park Corner near you. Hungry yet?