Cooking Is About Passion, And Pork Chops

#RealPeopleRealFood

Butcher Boy’s guest blog this month focuses on techniques for cooking double-cut bone-in pork chops. Several customers have contributed their recipes, inspiration, and their enjoyment of great food to our series. Follow #RealPeopleRealFood on Instagram for our latest posts and updates from blog contributors.

May’s guest blogger is Toby Metcalf. Toby graduated from the Rochester Institute of Technology with a degree in Hotel Management. In his own words, he has “…done every job there is within the Food & Beverage side of things. My training gave me a love for cooking; it is my joy and therapy.”

Cooking is about your passion and willingness to learn.

A spacious, beautiful kitchen with endless counter space and top-notch appliances is something many yearn for. That spacious, beautiful kitchen will not make you enjoy cooking or even get you out of a cooking rut; your passion and willingness to learn will. I am writing to encourage you to harness your cooking passion.

Just like sports, the finest and most expensive equipment will not compensate for a lack of ability or passion. I know home cooks and chefs that can step into any environment and create a banquet; it’s not the kitchen, it’s their passion. They love to cook: it is their hobby, their therapy, and their love of giving to others. Embrace your food-joy and hone it.

Getting started is the hardest part: dust off your cookbook collection, speak with your friends, stop by Butcher Boy’s wonderful meat counter and speak with one of their helpful butchers. I have always loved Butcher Boy’s steak tips, Club Sirloins, and roasts; let’s talk about another gem: double-cut bone-in pork chops.

Their thickness allows for a wonderful crust outside and a moist and tender middle. I had not seen chops like this in a grocery store before and was somewhat intimidated: should I sear on the grill or stovetop then finish in the oven, constantly turn and move around the grill? I wanted to get it right, so I asked. “How do you prepare these?” I asked. With a smile, the Butcher said: get your grill as hot as you can and lay the chops bone side down for 9 minutes; the heat will travel up the bone and cook the center, lay on side 1 for 4 min then flip for another 4. From my years on the hot line, I have always cooked by feel, and this method has always served me well. As you get comfortable with “cooking by feel,” use a thermometer and pull at 145 degrees Fahrenheit. After removing, I let them rest for 5 minutes before plating. Magnificent.

Once I became comfortable with the procedure, I chose to put my take on this technique and replace my trusty grill with a treasured cast iron pan (a rainy night may have forced the issue). I utilized what I had learned and started the chops bone down, then on each side, turning and basting with butter, fresh rosemary, and smashed garlic. Again, cooking by feel and allowing time to rest. Wonderful. I recommend washing these down with your favorite Pinot Noir or Red Zinfandel.

After enjoying these wonderful chops, save the bones for stock or add them to a simmering tomato sauce: add flavor while maximizing your food dollar. Confidence comes from cooking and your wiliness to learn and trying new things. The next time you’re browsing that wonderful meat case, try something new and ask a friendly butcher for advice — enjoy your food.

Cheers,

Toby