Hog Wild Week: Pan Roasted Belly on Chop

It’s “Hog Wild” week with the Minnesota Pork Board! It’s Handsome Hogs Chef Justin’s Sutherland’s goal to let the food’s natural flavor stand out by cooking with the best seasonal ingredients! He has tips on how to make flavorful pork chops.

Pan Roasted Belly on Chop
Served with smoked asparagus puree, mixed grains, conserved morel mushrooms, and ramp butter.


2 Tablespoons blended oil
2 Tablespoons Butter
2 sprigs fresh thyme
2 garlic cloves (crushed)
1 Teaspoon crushed red pepper
1 Tablespoon shallot (minced)

Directions: Sear Chop in oil over high heat until one side is crispy, turn chop and move to 375 oven until internal temp of 135. Drain some of the rendered fat and add remaining ingredients to pan, when butter starts to foam baste chop for 1 min then rest for 5-10min

Mushroom Conserva


1 pound of mushroom of your choice
1 Cup Extra Virgin Olive Oil
1 Bay leaf
2 Thyme sprigs
1 rosemary sprig
1 Teaspoon crushed red pepper
2 Tablespoons sherry vinegar
2 garlic cloves crushed
1 shallot sliced

Directions: Combine the olive oil, bay leaves, thyme sprigs, rosemary, garlic, shallot, and crushed red pepper in a large, wide pot, put a deep-frying thermometer in the pot, and heat over medium heat until the oil reaches 170 degrees F (it may be necessary to tilt the pot and pool the oil to get a correct reading on the thermometer). Add the mushrooms to the pot and gently stir them in the oil. When the oil reaches 170 degrees F again cook for 5 minutes, gently turning the mushrooms from time to time. Remove from the heat, stir in the vinegar and salt and pepper to taste,
and let the mushrooms steep in the oil for 45 minutes.

Asparagus Puree


1 bunch asparagus chopped small, woody ends removed heavily salted water brought to a boil
2 tablespoons butter


Boil chopped asparagus until soft immediately puree in blender with salt pepper and butter and chill over ice to retain color.

Pork Chop Tips

1. What can people do make sure their pork chop doesn’t turn out dry?

Never cook straight from the fridge let sit at room temp for 15 min always rest 5-10 min after cooking.

2. What can people look for when buying pork chop?

Look for deep dark color and nice marbling

3. What is the best way to prepare pork chop?

Depends on the cut and fat content, but Chef Justin prefers pan roasting to grilling for better moisture retention.

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