Happy Dad's day to all.
Today, we're serving a locally raised pork chop that has been lightly seasoned with kosher salt and fresh ground pepper then lightly smoked. We then sear them in a combination of bacon fat, rice bran oil, and clarified butter. Over the top of that is a smoked bacon apple sauce and thinly sliced Fuji apples. On the side is a sweet corn tomalito and sliced red potatoes blanched in seasoned water and seared in olive oil with a light sprinkling of tarragon. I just hope there are a few left over at the end of the night. :tooth: