Tag: Restaurant Pork Chops

For some restaurant diners, there is nothing better than a thick juicy steak.  But when you want to order something different, an equally thick and juicy well-grilled pork chop is a whole new level of delicious.

We think that in general, restaurants put more effort into creating delicious steak entrees, but when it comes to the humble pork chop, there isn’t always that same commitment to creativity.  Is that why steaks are more popular than pork chops?  Because they tend to come with more interesting side-dishes, au jus, and other options?

We would like to share a little homage to quality pork.  There are many ways to create really delicious menu items for your customers that center around a premium cut of pork meat.  So, we got to work and decided to research some trendy and delicious ideas for our foodservice customers, to help you create some new and tasty pork dishes for your menu.

The Cadillac of Pork Meat Comes from England: Why Berkshire Pork is the Pinnacle of Excellence

When you ask the average consumer about different types of pork meat, they generally think of the pork chop or pork shoulder roast, ribs (bone-in) on the grill, and of course sausage and breakfast links or patties.  But there is one type of pork meat that few people have tasted.  And boy, are you missing out, if you have never tried the ultra-premium authentic Berkshire Pork.

You may be thinking that if you have tried one portion of pork, you have tried them all.  Berkshire Pork is recognized throughout the world as the most premium type of pork meat.  Bred exclusively and raised since the early 1800s, the Berkshire pig was raised in England.  In fact, the breed was originally raised and popularized by Queen Victoria, who owned the first boar to be recorded in the breed registry; a male by the name of Ace of Spades.

The unique coloration of the Berkshire pig denotes the authenticity of the bloodline, with an almost completely black coat, with 3-4 white socks, and a white underbelly. The origin of the breed goes back to a cross between the Chinese and Siamese pigs, introduced by British colonialists. The Japanese bred an exclusive line of pigs called the Kurobuta, which much like the Kobe and Wagyu premium beef, featured tender well-marbled meat.  In fact, Berkshire meat is often referred to as the ‘Wagyu of Pork’.

Berkshire pigs by traditional agricultural method, are permitted to be free-range, and they are provided with a natural fat-rich diet of corn, nuts, clover, apples, and milk.  The breed is still selectively produced, and in the United States, stock of Berkshire pigs are still in the direct lineage of the original breed developed by Japan and Britain.

Miami Beef® is pleased to offer premium, authentic Berkshire pork for our commercial customers.  Contact us for more information about the luxury cut, and delicious pork patties that can be served as an alternative to beef or poultry burgers.

Proper Restaurant Marinade and Grilling Methods for Fresh Pork

How your marinade your pork before oven or grilling, makes a big difference.  Pork meat has a higher level of fat compared to poultry or many cuts of beef, and that soluble fat is also able to absorb and retain flavors very well.  That means with a little creativity, your pork chops can take on some incredibly creative and internationally inspired flavors.

Speaking of international flavors, here are some creative ways you can experiment with amazing flavors for grilled pork chops in your establishment.

• Sweet and savory pineapple and fresh ginger
• Maple Dijon marinade
• Balsamic vinegar and red pepper marinade
• Curried yogurt Mediterranean marinade
• Adobo pork marinade
• Beer and mustard pork marinade
• Chuquibambino style grilling marinade for pork

Plan to create about ½ cup of marinade per 1 lb. of prepared pork meat. The best method of margination is an airtight seal or container.  Oxidation of meat can impact freshness, and open-air can dilute the margination process.  Plan to marinate your pork for up to 24 hours in the refrigerator, for best results.

You can also prepare bulk marinade packages of pork for the freezer, for up to a three-month period. Tip: make sure you thoroughly disperse the marinade in the refrigerator first for 24 hours before freezing, to allow the marinade to saturate the meat.

What Kind of Sauces and Side Dishes Deliciously Pair With Quality Pork?

In Britain and Canada, it is common for pork chops that are grilled or baked, to be served with hot apple sauce.  You can’t go wrong when you pair the moist and somewhat salty flavor of pork with fresh fruit compotes, jellies, grilled fruits or sauces.  And you’ll also notice that a large number of retail barbeque sauces for pork also include a sweet fruit composition.

Some of the best and most delicious fruits that enhance the flavor of pork include:

• Raspberry sauce
• Grilled apples or apple sauce
• Blackberry sage sauce
• Peach sauce
• Fresh rosemary and balsamic strawberry sauce

Get creative with your menu and combine your delicious pork chops with some uncommon side dishes that are also perennial favorites.  Like this recipe for Brussel Sprouts Au Gratin from The Food Network, or this amazingly rich Butternut Squash with Onions and Pecan healthy side dish.  Polenta is the perfect side for a spicy pork portion; try this recipe for Oven Polenta with Mushrooms and Thyme.

We hope we have provided you with some fresh and delicious new ideas to innovate new pork menu items for your foodservice establishment.  Stuck for some economical ideas regarding healthy proteins to add to your menu? Contact our team at Miami Beef® for some expert advice.  We serve the global foodservice industry.