Chef Andrew Cowan’s Bone in Pork Chops with Arugula Chimichurri
I brought some colleagues to meet Chef Andrew Cowan at Hundred Bar & Kitchen for lunch recently; obviously, he treated us to a meal of epic pork proportions. Chef Cowan (a.k.a. the Pork Guy) had recently broken down an Irving Farms Berkshire pig in his kitchen and we were treated to showstopper. Working with half a pig at a time, Chef Cowan is able to design unique cuts of meets such as the Tomohawk bone-in pork chop he served the four of us.
Presented on a massive cutting board with Brussel sprouts, corn/potato/bacon hash, sous-vide flank steak and smothered in arugula Chimichuri sauce – the bone in pork chops were definitely a highlight. My friend Michelle said that if you told her we were having pork and potatoes for lunch she wouldn’t be all that jazzed, but her taste buds were blown away by the Chef Andrew Cowan Alberta Pork experience.
These chops taste roasted but they’re not. Don’t be scared to serve your pork pink in the middle – use a meat thermometer to ensure a safe serving temperature.
- Salt and pepper chops.
- Add pork fat or clarified butter to a pan and bring to medium heat (Chef Cowan recommendation – cook veggies in veg oils and animal in animal fats)
- Sear for 8-10 minutes a side (adjusting for thickness of chop) to give each side a nice crust. Chef Cowan cooks until 145°F and then let rest for 5-10 minutes.
Chef Cowan’s Arugula Chimichurri Sauce
3 oz fresh arugula
50 ml olive or canola oil
1 jalapeno pepper
3 garlic cloves
salt and pepper to taste
- Add all ingredients to blender and mix until mixture has consistency of pesto. Add more oil as needed.