DRY AGED DUROC PORK CHOP Recipe

Prepare the Pork Chop

Season the Duroc pork chops with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the pork chops for about 4-5 minutes on each side until they are nicely browned and cooked to your desired doneness. Remove from skillet and let rest.

Cook the Bacon & Grits

In a pot, cook the bacon until crispy. Remove and crumble the bacon. In the same pot, add chicken broth and bring to a boil. Stir in grits and cook according to package instructions. Once cooked, stir in white cheddar, butter, crumbled bacon, salt, and pepper.

Glaze the Carrots

In another skillet, heat olive oil and add sliced carrots. Cook for about 5 minutes until tender. Add guajillo chili powder, honey, and salt. Stir to coat the carrots and cook for an additional 2-3 minutes until glazed.

Fry the Sage

In the same skillet used for the pork, add fresh sage leaves and fry for 1-2 minutes until crispy. Remove and drain on paper towels.

Serve

Plate the pork chop with a generous serving of bacon & white cheddar grits and glazed guajillo carrots. Top with crispy sage leaves.