Dry Brined Berkshire Pork Chops | Wild Fork
Dry-brined Berkshire pork chops served with a fresh kale and blood orange salad. A sophisticated, well-balanced meal worth making again and again.
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Ingredients
- 2 Berkshire Bone-In Pork Thick Ribeye Chops, thawed
- 1 Tbsp. WFF Coarse Sea Salt
- To Taste Freshly Ground WFF Black Peppercorns
- ½ Tbsp. Bad to the Bone Pork Seasoning
- 1 tsp. Olive Oil
- 3 oz. Baby Kale
- 2 Blood Oranges, peeled
- ½ Cup Hazelnuts, toasted and chopped
- 1 tsp. Dijon Mustard
- 2 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Red Wine Vinegar
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