You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
BERKSHIRE CHOP & MORE<br />
berkshire pork chop<br />
HOW TO PREPARE<br />
This lean pork (also called American<br />
Kurobuta) is graced with fine streaks of<br />
marbling, making each cut sweet, tender and<br />
juicy. Traditional white pork can be bland and<br />
dry, but Berkshire Pork is much darker and<br />
much more flavorful. To preserve this cut’s<br />
tender, juicy flavor, thaw in refrigerator, then<br />
cook either on the grill or in a grill pan to an<br />
internal temperature of 145ºF.<br />
stuffed pork chop<br />
HOW TO PREPARE<br />
Our sophisticated chop is basted in butter<br />
and stuffed with bread cubes, bacon, crimini<br />
mushrooms, celery, onions, roasted garlic<br />
and spices. Allow to thaw in the refrigerator<br />
overnight.<br />
On the Grill: When grill is ready, place pork<br />
chop on foil. Cook covered over indirect<br />
heat for approximately 30 to 35 minutes or<br />
until internal temperature reaches 145°F as<br />
measured by a thermometer. Allow to rest<br />
for 3 minutes before serving.<br />
Oven: Preheat oven to 350°F. Place chops<br />
on foil-lined, raised-edge baking sheet.<br />
Bake for approximately 35 minutes or until<br />
internal temperature reaches 145º-160°F as<br />
measured by a thermometer.<br />
Convection Oven: Reduce temperature by<br />
25°F and follow <strong>guide</strong>lines for convection<br />
oven.<br />
Wine Pairing:<br />
Seghesio Family Vineyards Omaggio<br />
Berkshire chops with<br />
kale and soft polenta<br />
Serves 4<br />
4 berkshire pork chops<br />
1½ lb. kale, stems removed,<br />
coarsely chopped<br />
4 garlic cloves, minced<br />
1 cup chicken stock<br />
3 tbsp. olive oil<br />
6 cups water<br />
¼ cup butter, ½ stick<br />
1 tsp. salt<br />
1¼ cups quick-cooking polenta<br />
½ cup parmigiano reggiano<br />
3 tbsp. fresh sage, chopped<br />
Season chops with salt and pepper. Set<br />
aside.<br />
In a large pan sauté garlic in olive oil until<br />
fragrant. Add 1 cup of chicken stock and<br />
all of kale in the pan. Season with salt and<br />
pepper, cover and cook over moderate<br />
heat until kale is tender, about 5 minutes.<br />
Meanwhile, bring 6 cups water to boil in<br />
a large saucepan with ¼ cup butter, and<br />
1 teaspoon salt. After it <strong>com</strong>es to a boil,<br />
whisk in polenta. Reduce heat to mediumlow.<br />
Stir constantly until polenta thickens.<br />
Remove from heat and stir in sage leaves<br />
and parmigiano-reggiano.<br />
Saute chops in a saucepan coated with<br />
oil until internal temperature reaches your<br />
desired doneness, making sure the chops<br />
are browned nicely on the outside. Place<br />
polenta on each plate, top with kale and<br />
lay the chop at an angle on top of that.<br />
Wine Pairing:<br />
Pine Ridge Vineyards Napa Valley<br />
Cabernet Sauvignon<br />
For more recipes and cooking tips,<br />
visit kansascitysteaks.<strong>com</strong><br />
22 www.kansascitysteaks.<strong>com</strong>
Change language