Saturday, April 7, 2012

Berkshire Pork Chops with Mozzarella & Yukon Gold Puree

Before we get to this dish...


I have an exciting announcement.  During the months of April/May we have a two month extravaganza for the 5 Star Makeover Event.

Without giving up too much info, what's gonna happen is we broke the group up into teams of 3 for a collaborative project.

Here I will introduce the two creative cooks I have the pleasure of working with.  You'll see them both in the coming weeks here on LC.  Both blogs have many qualities in common I look for in blogs I enjoy reading

  • Good food.
  • Amazing photography
  • Interesting stories
  • Wonderful clean blog layouts that are easy to read

Joan from FOODalogue is a classy and engaging lady from South Florida whom I recently had the pleasure of meeting during a fantastic lunch here in Miami.


Jessica from Bacon and Souffle  is a firecracker.  She's smart, creative and fearless in the kitchen.  Here's some cheesy pork goodness that I am in love with...



Communication and creative sessions with these two amazing ladies has been fantastic.  I can promise that our group's project is going to be pretty fantastic.

Berkshire Pork Chops with Mozzarella & Yukon Gold Puree


About this course...
  • Berkshire pork is expensive but worth every cent.  The best pork money can buy.
  • Use a high-quality mozzarella and be rewarded in the final product.
  • Start the pork chop on very hot pan just to get some good browning on both sides.
  • DO NOT OVERCOOK.
  • Finish under the broiler to melt and brown the cheese
  • If you want my method of making silky smooth potato puree Click Aqui.
  • Finish with a drizzle of olive oil and fresh thyme.
That's it for now...till we exchange a few words again...peace!

18 comments:

  1. Thanks Laz. I'm really enjoying our collaboration on the team project. Just wish we didn't have to wait to so long to put it forth.

    P.S. That's one might fine looking chop!!

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  2. Num. I am so starved for a kitchen I can't tell you. I am looking forward to cooking up a storm next week. I love Berkshire pork too... amazing what a healthy life can do for flavor. Cheesy pork is a great idea... fun together.

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  3. Dear Lazaro, Looks wonderful.
    Have a very Happy Easter. Blessings, Catherine

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  4. so is this Berkshire pork chop - just a quality cut of pork chop with quality mozzerella cheese melted and browned overtop??? Just curious... Thank you..

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  5. That looks delicious! I don't think Berkshire chops are available here, but this post makes me wish they were! Looks fabulous...

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  6. I can't believe how much I am looking forward to this challenge! Thanks for the intro!

    The melted cheese on the Berkshire pork chops is the perfect accompaniment. Every component of this dish is quality. Looks absolutely delicious!

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  7. I have to ask my butcher for those chops. Nice, clean execution.

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  8. Both the dishes looks great!
    Wishing you and all your loved ones Happy Easter!

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  9. I'm so excited to see what your team comes up with for the challenge, Laz!

    I don't eat pork but I can recognize a good looking chop when I see one! :)

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  10. That puree sounds divine! Love this meal - looks great

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  11. Gorgeous meal here, my guys would go nuts for that chop! And looking forward to seeing what you guys have in store for the coming project :)
    Hope you are having a great week!

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  12. Laz, I shall never look at pork chops the same again! Beautifully done, Chef!

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  13. The first word that comes to mind when I looked at the chops was simply, sexy. Wow. Simply mouth watering. Have a great weekend!

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  14. Looks great, Laz. Want to guest post your recipe?

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  15. Extra hell yeah yum. Reminds me a little bit of veal oscar (I think that's the dish?) A real classic, and I am loving your version here with pork and mozz. And I too am super excited for the 5 star collaboration project!! So much fun : )

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  16. You three make a formidable team. Looking forward to the challenge.
    LL
    Oh my, pork chop with cheese...

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