Recreate Mesa’s Berkshire Pork Chop at Home

Berkshire Pork Chop

One (1) Portion

  • 8 oz Berkshire pork chop
  • Salt and pepper for seasoning
Method:

Let pork chop sit out and come to up to temp… this helps ensure even cooking. Season with salt and pepper liberally. Place on hot grill. Cook on each side for about 4 min. Then transfer to finish cooking in the oven. About eight more minutes for medium plus, depending on the thickness of your chop. Don’t overcook or pork will dry out!

Butternut squash purée:

  • 1 butternut squash
  • 4 oz butter
  • 6 cloves garlic (rough chop)
  • 2 ea shallot (rough chop)
  • Cream
Method:

Split squash in half down the middle and remove seeds, place on baking tray and season with oil salt and pepper. Roast at 400 degrees till fork tender, about 30 mins. In a pot, melt butter and sauté garlic and shallot. Scoop out butternut squash and place in a pot with garlic and shallot. Then add cream to cover and let simmer 30 min. Blend in blender till smooth; season with salt and pepper.

Cranberry Mustardo:

  • 1 bg dried cranberries
  • 3 T dried whole mustard seeds
  • 3 T sherry vinegar
  • 3 T cranberry juice
  • 3 T sugar
  • 2 T salt
Method:

Place all ingredients in a pot and simmer till almost all liquid is absorbed.

To plate:

Scoop purée out onto a plate and with the back of your spoon make a swoosh. (Think Nike swoosh). Place hot pork chop on top of purée and garnish with cranberry mustardo. Serve with your favorite vegetable (I love roasted Brussel sprouts or braised collard greens).


Mesa 725 Baker St, Costa Mesa, CA 92626 (714) 557-6700 | www.mesacostamesa.com

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