The Sixteen Dollar Pork Chops

I’m at the University District Farmer’s Market buying pork from Wooly Pigs. I had $14 in my hand while the salesperson put a package of two frozen pork chops on the scale and told me “Sixteen Dollars”, about 1.3lbs worth. I pulled out the VISA card and bought them. I needed to know what the fuss is all about with Wooly Pigs. Shannon had told me that this local (Spokane) farm had gained national fame for purveying some really tasty pork. The Salesperson, who I believe was the owner of Wooly Pigs warned me that these were not the “Mangalitsa” breed, the breed of pig that gave Wooly Pigs their notoriety. Instead these pork chops were from a Berkshire hog which later research revealed was no slouch of a hog breed itself. Of course I already knew that they were Berkshire Chops because I ordered them from the sign that read (in large bold letters) “BERKSHIRE CHOPS $12/lb”, the guy had given me a pretty good description of what it is like to eat Mangalitsa and I decided that I wanted Berkshire. Wooly Pigs is the sole domestic farmer of Mangalitsa hogs in the United States and if you visit their website you will find a torturous amount of information about the Mangalitsa and pig farming in general, including some video of an actual hog slaughter (pretty darn humane one by relative standards). But anyway back to the pork chops. Now whenever they are mentioned they are called “The Sixteen Dollar Pork Chops”. How good were they? Well, my favorite breakfast is fried pork chops, potatoes, and two eggs over medium. I decided that that this is the only meal that will suit these babies.

Pork Chops and Eggs

2 Pork Chops about 1/2 lb each

2 Cloves Garlic

2 Medium Sized Red Potatoes (Preferably left over from last nights dinner)

2 Eggs

Salt, Pepper, and Olive Oil.

Scallions for Garnish

Take the chops out of the fridge to bring them up to room temperature, Prep the Garlic and scallions and slice the potatoes into about quarter sized wedges. Salt and pepper both sides of the chops and rub with half the garlic. Heat a skillet to medium high and place about a teaspoon of olive oil in the pan. Throw in the potatoes. Heat another skillet to medium high drop another dab of olive oil in the new pan and place the chops in it. Cook the chops just a few minutes on each side, I actually forget how long but I’m gonna say like 4 minutes on each side (I could be wrong). Make sure you flip the chops just once. Before you flip the chops, toss in the rest of the garlic with the potatoes. At this time I usually whip out our egg pan and fry up two eggs over medium. If it’s a good day I can get the whole meal ready simultaneously.

How were they? They were good, If I were rich, I’d buy em, but I’m not rich so I suppose that $3/lb stuff at the grocery store will have to do for now. The real difference I noticed in these pork chops is the flavor of the fatty marbled parts, it is much more rich and distinct. I read the Mangalitsa breed has the tastiest and richest fat of any hog. This distinction in the flavor of the fat makes me think that bacon and other cured pork product is where these breeds shine. I think I’ll have to go back to Wooly Pigs and at least try the Mangalitsa pork once, it is even pricier than the Berkshire but I need to know.