While visiting Golden Gate Meat Company we picked up a couple of dry aged pork chops. Dry aging pork is something new to me. Of course we have had country ham but this meat is not cured. I do not know a lot about the process and I believe this breed of pig was a Duroc cross breed. It definitely sparked my interest.
We seasoned the chop with salt and pepper before browning in a hot skillet pan. We finished the chops in the oven with a rice and broccoli mixture. The dish was pulled when internal temperature reached 140 degrees and then a 10 minute rest. These chops were very tender. They had a concentrated pork flavor that had us craving the next bite.. This was not your everyday supermarket chop. We need to do some more tasty research on this flavorful pork.
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