The pork chop at Annabelle’s is nicely grilled with the familiar char-diamond argyle pattern, and slices open to a perfectly pale rose pink interior with lots of natural juices inside from proper rest. Glazed baby carrots add curious color and crunch, and a mound of organic mushroom rice provides the starch to sop up the fantastic bourbon jus.
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The purple and yellow potato crisps extend up from the back of the chop like a manic koi tail; this makes the thick body of the prok chop look like a prehistoric sea-beast plunging into the inky tar pits. The pomegranate-current sauce really resembles tar pits, or a runaway oil slick, its purpleness darker than night. Slicing through the pork chop is like slicing through time. Each morsel is otherworldly. The pork chop at Monk’s Kettle is simply outstanding. It’s double-cut thick with nice, tire-burn grill marks, and the perfect sunrise pink interior that’s tender, juicy, and hard to come up for air for after bite one. The mustard sauce that swaddles the pork chop like a pale yellow superhero cape is utterly fantastic. It’s a creamy Bechamel sauce with stone ground mustard, a sort of plate-licking temptation that disappears instantly like a demon. Pork Chop – Chuleton de Chancho Fantastic Pork Chop, Fresca (SF) Fresca, a Peruvian restaurant with two locations in San Francisco, is renowned for an amazing array of ceviche. So Fresca may not be top of mind when someone’s considering a great meat dish in the Bay Area. But make no mistake, Fresca makes one of [...] | ||||||