Chops. You can bust someone’s or you can lick them. But we recommend you bite right into them. Specifically these. From Australian lamb to British pig, prepared the Italian way or the American way, you’ll regret not making a special trip to try these pork (and lamb) chops in Miami. (In no particular order.)
1. Salumeria 104: Pork Chops Milanese
Salumeria 104 is known for its imported cured meats and homemade pastas reminiscent of Italy’s neighborhood trattorias and salumi shops. But Chef Angelo Masarin recently added a butterflied and breaded pork chop that’s “crispy on the outside, moist on the inside,” just the way it was meant to be. Italians know how to Milanese, no doubt. Served with arugula, tomatoes and shaved Parmigiano Reggiano to keep it all about the meat.
2. Michael’s Genuine: Pan Roasted Pork Chop
This 12 oz pork chop from Berkwood Farms (Iowa) is of the Berkshire variety, one apparently rare pig breed from the English county of Berkshire. Fancy. All we know is it’s juicy! It comes with sautéed radicchio, a honey-balsamic reduction and fresh peaches from Atlanta. These chops will have you as happy as a dead pig in the sunshine (feel free to insert southern accent here).
3. TiramesU: Australian Lamb Chops
Why Australian? It’s 100 percent grass-fed, pasture-raised, natural and delicious! This lean piece of chop is light enough for the Miami summer. The addition of a simple ratatouille and dabbles of D.O.P. basil oil keeps it real. You can grab it by the bone to eat and not feel like a bogan (picture missing teeth, homemade tattoos, flannel shirt and Aussie). Winning.
4. Jackson Soul Food: Fried Pork Chop
Straight up. A scandalous piece of pork chop dipped in hot hot hot oil for minutes and it comes out, you guessed it: PERFECT! It’s certainly not for the faint of heart, literally, so if you have any heart issues we highly suggest staying clear of this dish. But if not, eat your heart away. (Okay, we’ll stop.) It’s sinful goodness the good ol’ American way.
5. MC Kitchen: Tennessee Honey-Glazed Ranch Pork Chop
Sweet and spicy with a kick, plus notes of cinnamon and honey. And that’s just the glaze on this pork chop. The generous piece of meat gives way to subtle flavors, which is nice. Meanwhile, the caramelized Brussels Sprouts capitalize on the sweetness but bring back a sense of earthiness to the dish. And the ceci (fancy for garbanzo / chickpea) puree binds the whole thing together. Reckon’ we’ll see you there?
Note: Author Annabelle Bovet is employed by Graspa Group, parent company of Tiramesu and Salumeria.