Rib Chop with Green Sauce
Recipe by Will BeDell, Butcher at Marrow in The Market // Photography by Taylor Higgins
Anchovies and pork don't get paired often enough. The anchovy melts into the sauce and doesn't read as fish at all. It seasons from the inside, salty and savory under the parsley and lemon. Garlic, shallot, and a good amount of lemon juice go in the mortar with it, then olive oil until the whole thing turns thick and spoonable. Bright and sharp against a chop that's been salted overnight and cooked over fire.
"This is how I like to eat pork when I'm in Italy, or at home grilling next to my garden," Will says.
Our pork comes from Albright Farms in Coldwater and Modreske in Zeeland. Will butchered this chop himself at the shop in Eastern Market, then cooked it. Butcher and chef on the same plate.
The overnight salt is doing real work here. It seasons the chop through and dries the surface so it browns properly on the grill or in cast iron. The sauce takes about ten minutes. Everything else is patience.
Thank you to Will for sharing this one. Trust us, every single bite was enjoyed after we snapped the pics.
Quality. Community. Land. Animal.
Enjoy!
Details
Yield: Serves 2
Method: Grill or stovetop
Total Time: Overnight
Active Time: 40 minutes
Ingredients
Marrow Detroit Provisions Pork Rib Chop
1 rib chop
Salt
Black pepper
Green Sauce
1 bunch parsley
1 sprig tarragon
1 tin anchovies, drained
35g shallot, chopped
20g garlic, sliced
2 lemons, about 50g juice
130g extra virgin olive oil
Directions
The Night Before
Salt the rib chop on all sides. Set it on a rack over a sheet tray and refrigerate uncovered overnight.
Make the Green Sauce
In a mortar and pestle or a food processor, combine the parsley, tarragon, anchovies, shallot, garlic, and lemon juice.
Pound or pulse until everything breaks down and starts to come together.
Keep working the mixture while streaming in the olive oil, until it thickens into a chunky sauce.
Cook the Chop
Heat a grill or a cast iron pan. Cook the rib chop evenly on both sides until it reaches your desired internal temperature. Will pulls his around 130 to 135 degrees.
Grind black pepper over both sides and let the chop rest at least 10 minutes before slicing.
Serve
Spoon the green sauce over the rested chop.
Serve and enjoy!
Our commitment to providing quality meats comes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is better for the environment. We partner with farmers in the Great Lakes Region whose practices show a respect for the land, the environment, and the well-being of their animals. We visit all of our farm partners to validate their soft handling practices, as well as the animals' housing, diet, and access to exercise. Our goal is to foster stronger connections between producers, consumers, and communities.