We have recently moved on from making a weekly porchetta and started offering a pork chop. Furthermore, this option is offered on Mondays as this is a day that we do not typically have a "special". We start with a full rack that is frenched, a technique in which the meat is removed from a portion of the bone.
The rack is then rubbed with salt, shallots, and coffee oil, then seared in pork fat. The rack is then roasted and rested. The individual chop is cut to order and topped with maldon salt.
The set is confit fingerling potatoes that are plated with our jalapeno salsa verde.
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