I’m just a home cook, but I would love feedback! Openly aware I should have sliced the pork chop thicker in both dimensions to give it more heft and presence, but I usually keep my meat portions a bit lighter so defaulted to personal preference. Flavors were solid and well balanced (added yuzu to the jus to cut the sweet and the figs were on the tart side), but it also feels not quite there with the plating.
BushyEyes
I really had no idea there was even a pork chop on the plate. Conceptually everything sounds delicious but give us a chop! I would love to see how you plate this with a full bone-in pork chop, well seared, with your elements around. That would be a more rustic approach.
Alternatively, if you’re trying to do a more high end feel, I think you need more than two pieces and it needs to not be cut into a French fry shape. It just doesn’t feel right.
Personally, I think the flavor profile and elements would do well with a rustic plating.
2 Comments
I’m just a home cook, but I would love feedback! Openly aware I should have sliced the pork chop thicker in both dimensions to give it more heft and presence, but I usually keep my meat portions a bit lighter so defaulted to personal preference. Flavors were solid and well balanced (added yuzu to the jus to cut the sweet and the figs were on the tart side), but it also feels not quite there with the plating.
I really had no idea there was even a pork chop on the plate. Conceptually everything sounds delicious but give us a chop! I would love to see how you plate this with a full bone-in pork chop, well seared, with your elements around. That would be a more rustic approach.
Alternatively, if you’re trying to do a more high end feel, I think you need more than two pieces and it needs to not be cut into a French fry shape. It just doesn’t feel right.
Personally, I think the flavor profile and elements would do well with a rustic plating.