{"id":15113,"date":"2017-12-30T06:19:07","date_gmt":"2017-12-30T06:19:07","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=15113"},"modified":"2017-12-30T06:19:07","modified_gmt":"2017-12-30T06:19:07","slug":"smoked-pork-chops-in-weinkraut-cress-roasted-radishes","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=15113","title":{"rendered":"smoked pork chops in Weinkraut; cress; roasted radishes"},"content":{"rendered":"

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We both agreed that this was absolutely the most delicious smoked pork we had ever had – in any form. I’d say it was almost entirely about the virtue of the supplier, Flying Pigs Farm, but I would also have to add that, over time, I’ve learned a little about how to best enjoy this wonderful butchers’ creation.<\/p>\n

It’s also astonishingly easy to do. To put it as simply as possible, find the best smoked pork chops you can (like Flying Pigs Farm or Millport Dairy in the Union Square Greenmarket,\u00a0Ottomanelli\u2019s on Bleecker Street in the West Village, Schaller & Weber on Second Avenue and 86th Street, Dickson Farm Stand in the Chelsea Market) and some good pre-packaged sauerkraut (in a jar or plastic bag), and you’re already halfway there.<\/p>\n

There are almost an infinite number of dishes to accompany this classic, although only a very few are classics themselves. Last night I went with the non-classics, but I stuck with a classic wine.<\/p>\n