Tips on how to Make Mangalitsa Pork Chops

Tips on how to Make Mangalitsa Pork Chops

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Mangalitsa Pork Chops with Harvest Vegetables
Chef Megan LaVigne makes Mangalitsa Pork Chops with Harvest Greens with components from Ann Arbor, Michigan.

Watch the video from this episode of My Metropolitan Kitchen

After strolling the gorgeous grounds of Emma Acres Farm with Farmer Mark, I used to be extremely impressed by the care and compassion he places forth every day into each the land and its residents (the gorgeous animals).

After seeing the number of the hearty greens his spouse had simply harvested, I wished to focus on and allow them to shine of their purest varieties with this recipe which is why you’ll discover little or no components are used to permit their great, distinctive flavors and textures shine.

To accompany the veggies, I needed to attempt the Mangalitsa Pork Chops that are often called the “wagyu” of pork as a result of fats content material and marbling on this breed. Let me let you know, YOU must attempt it too, and Emma Acres Farm is among the solely native areas to seek out it. You may request their weekly e mail with their choices on their Fb web page.

Servings: 6-8
Prep Time: 20 minutes
Whole Time: 1 hour


  • 4 bone-in Mangalitsa Pork Chops
  • 4 gentle Italian Sausage hyperlinks, sliced into 1/3’s
  • 6 medium Potatoes, pores and skin on, lower into 2″ items (use gold, purple, purple pores and skin potatoes or a mix)
  • 3-4 cups Carolina Sugar Squash, de-seeded and lower into 2″ items (substitution: acorn or butternut squash)
  • 1 massive Onion, lower into quarters
  • 1 head of Cabbage, lower into massive quarters
  • 3 heirloom Tomatoes, lower into quarters
  • 4 cobs of Candy Corn, shucked
  • 6 sprigs of Thyme
  • 6 Garlic bulbs, minced (can substitute 1 tablespoon Garlic Powder)
  • 2 teaspoons Paprika
  • Salt & Pepper
  • Additional Virgin Olive Oil (EVOO)
  • Garnish (non-obligatory): Contemporary chopped Parsley


Roasting the Greens:

  1. Preheat the oven to 375ºF.
  2. Starting with a big roasting pan or casserole dish, layer the dish evenly with the potatoes, squash, onion, cabbage and heirloom tomatoes (lower aspect dealing with up).
  3. Season the vegetable combination with the minced garlic or garlic powder, paprika, and a beneficiant pinch of each salt and pepper. Drizzle about 1/2 cup of olive oil over the greens evenly coating them. Use a big spoon to softly toss the greens if wanted.
  4. Place the gentle Italian sausage all through the greens within the roasting pan.
  5. Lay the thyme sprigs unfold out throughout the highest of the greens evenly.
  6. Roast the greens, uncovered, for 45 minutes or till the potatoes and squash are simply pierced with a fork.
  7. When the timing will get nearer to being accomplished, boil or steam the corn on the cob. Take away from the warmth and both lower into 1/3’s, or lower the corn off of the cob. Add melted butter and salt to the corn, and put aside so as to add to the completed dish.

Put together the Pork Chops:

  1. Preheat a grill to 500ºF.
  2. Evenly coat either side of the pork chops with EVOO, salt and pepper.
  3. Place the pork chops on the grill, 2-3 minutes per aspect, till the interior temperature reaches 145-150ºF.
  4. Take away the pork chops from the warmth, place on a platter, cowl and permit to relaxation 5 minutes to complete cooking.

To Serve:

  1. On a chopping board, gently lower the pork chop away from the bone. Set the bone apart and evenly slice the pork chops into strips.
  2. Plate the roasted greens and sausage as desired, eradicating any thyme sprig stems if mandatory. High every plate with recent candy corn, garnish with extra salt and pepper if desired, and prime every serving with 3-4 slices of the pork chop.
  3. For additional magnificence, prime your dish with recent chopped parsley, and luxuriate in!

Megan LaVigne is the proprietor of The Culinary Nest, LLC and could be discovered at or @chefmeganlavigne.

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