It seemed like a place for all things porky and choppy was needed.
Personally, I’ve been on a quest, along with several friends, to find the best pork chop in a NJ restaurant. I’m going with Semolina in Red Bank. Mine have always been cooked properly and I love the mix of sauce and onions. My runner up is 2nd Floor in West End Long Branch. Their insane ham sauce must be sampled.
I saw that last night after we grabbed a bite somewhere else, kinda bummed me out that I missed that
The best one I ever bought and cooked myself came from Monmouth Meats in Red Bank. It was a long time ago but I am sure it was prime. Not certain if it was Berkshire.
Agree completely on Semolina. It’s been a while since my last visit, but have enjoyed the version at Poached Pear in PP.
Are all NJ pork chops Italian style?
Definitely not! I loooove the fried pork chop w salt n pepper from Sichuan Cottage.
Yes, and while I enjoy it, I am never comfortable at Anjelica’s and that ruins the experience for me. It’s good though.
(You should have merged the pork chop comments from the big ole steak thread over here too!!)
I’m +1 on Semolina being the best, they really put the pork chop on my radar as a must try dish. My 2nd place is tied between Blu Grotto and La Grilia, both of which make it murphy style with the peppers onions and potatoes. A close runner up is Olive and Ivy, they use a rib chop, which is similar to a T-bone / porterhouse steak, where you have the T bone with two different meats on each side. Very good as well. (FYI I"m pretty sure the bone of the rib chop is the same bone for baby back ribs)
I just had the “prime” pork chop from The Pour House last night. The chop itself was very good but they blackened it which I really didn’t care for.
MODERATORS NOTE THE FOLLOWING COMMENTS WERE MERGED FROM THE BIG OLE STEAK THREAD SO PLEASE EXCUSE THE OUT OF ORDER CONVERSATION
In the Wall Shoprite on RT. 34 in the butcher case they also have a Kansas City porkchop which I found to be better then the Berkshire chop. Simply grilled with a rub of olive oil, garlic salt and black pepper.
Yes they have these at the one in Shrewsbury too. I will have to try those.
Bob, just out of curiosity, they actually called the one in special “prime” or did they say Berkshire at pour house?
Si senor! (I had a copy of the specials saved in my messages)
(Might I add, their creamed spinach was close to being perfect with the exception of a little too salty)
I don’t have much history with or knowledge about pork chops. What’s the difference between Berkshire, Kansas City, Prime and plain old pork chops? I typically buy thin, bone-in chops as I usually prepare them marinated Vietnam Bistro style and then grill them.
Then these large fat pork chops would probably be of very little interest to you. Similar to beef steaks, the cuts depend on where they are located with the loin being the most desirable. The Birkshire chop is a marketing name for chops (similar to CAB in red meat) from pigs raised with less hormones etc. and suppose to provide a better porky taste than standard.
Bottom line given the price of pork vs. beef many restaurants are placing big fat pork chops (ala Semolina) on their menu’s because (big fat) meat eaters like me will enjoy them as much as a steak. However the profit on a big fat pork chop is 4x’s that of an equivalent steak, so that’s the true bottom line to it all.
OK, as a longtime mostly lurker on this thread, the recent activity makes me think we need a dedicated thread for Pork Chops!
Here’s all you need to know…
Call me when we get the mutton chop thread going please