The first time I met Adrienne and Lee it was a bitterly cold winter day at Corner Post's "Meat and Mingle." I had many questions, which they were happy to answer. I remarked on how red the pork chops were and Adrienne's next words were, "These pork chops will change your life!" And she proceeded to tell me about how different the meat from forest-foraged pigs is than what we're used to. I have never been a pork chop fan. I don't think I've eaten one in over a decade but those were strong words, so I picked up a pack. We finally made them last night and oh. my. word. Adrienne wasn't overstating. They are amazing. Looking at the size of them, I thought I would eat maybe 1/3 ...but I found myself devouring the entire thing! They were tender and flavorful and, in the words of my husband, "I can't believe I'm saying this but even the fat is good!" While we didn't eat all the fat, we did cut tiny bits of the charred fat to eat with each bite of meat. We grilled them, basted with a balsamic reduction sauce (recipe below), and served over Chef Ottolenghi's Fresh Sweet Corn Polenta (recipe also below...although I've made this summer treat for years and trust me: swap out the Feta for some grated gruyere. yum!)
Bottom line: If you think you don't like pork chops...you've never tried Corner Post's.
https://www.saveur.com/article/Recipes/Sweet-and-Sour-Glazed-Pork-Chops-Maiale-in-Agrodolce/
http://www.ouichefnetwork.com/2012/08/sweet-corn-polenta-with-eggplant-sauce.html
