You Need To Try This Pork Chop with Apple, Bacon & Shrooms at Mamie Taylor’s

You Need To Try This is a running archive of all the awesome drinks and dishes we’ve come across over the course of our professional and private lives — or at least the ones that we have the presence of mind and patience to photograph before they get in our bellies.

Chef Jeff Coop’s pork chop with stuffing and apple cider glaze | Photo: Jamie Maw

My Aunt once told me that she had to start buying my grandfather’s groceries because he would only ever buy three things: cigarettes, pie and pork chops. I agreed with two of his choices. Pork chops are tasty and when done well, they can be outstanding. Such is the case at Mamie Taylor’s, where chef Jeff Koop plates a double cut chop with a bit of stuffing and carrots for $27. It’s a simple yet classic, elegant dish. The chop is brined for 24 hours, cooked sous vide for two hours, and then finished on the grill. The result is meat that is incredibly moist and tender. The key, however, is the apple cider demi glaze with bacon and mushrooms. It makes the whole plate rich, vibrant and plate-lickingly delicious. The stuffing is sliced, as you can see, into cubes. Made like a bread pudding, they contain a delicious mix of mushrooms, caramelized onions, cheddar, thyme and brioche.

With the weather turning a bit cold of late, you need to try this chop, as it will definitely satisfy any hibernation-induced cravings you might have. And yes, Mamie’s also serves pie — Mississippi Mud Pie, in fact.

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