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Iowa Duroc Pork Chop

June 14, 2013
You know you want this!

You know you want this!

Want a robust yet refined dinner to remember? Dig into this hearty Iowa Duroc pork chop from the kitchen of Michael’s Santa Monica. The meat comes from a breed renowned for its flavor, juiciness, and tenderness. After cooking the massive chop to perfection, we place it on a bed of superbly creamy polenta enriched with goat cheese, and then add roasted carrots and apples to complement the earthy sweetness of the pork. Over the chop, we ladle a golden cloak of aioli seasoned with whole mustard seeds, and then garnish with a generous sprinkling of fresh chives. It’s a gorgeous presentation that redefines how great pork should be cooked and served.

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