Double-Cut Pork Chop @ Rue 127
My favorite entree at this compact but excellent Mid-City bistro is a thick slab of bone-in pork loin. The menu makes no claim for its source--it's not from a Mangalitsa or Kurabuta pig. It's lean and beautifully trimmed. Yet it lacks nothing in its flavor. Could win against the pedigreed chops in a blind tasting. I suspect it may be brined (a good thing). The sauce is made with whiskey and roasted peppers, with corn coush-coush (pudding) on the side. Finally, they have the good sense to leave it a little pink in the middle (which the USDA has declared is perfectly safe).
