Tryphe Specialty Foods Challenge #2: Frenched Pork Chop

Frenched Pork Chop from
Tryphe Specialty Foods
4495 Dunbar Street, Vancouver

For my second Tryphe Specialty Foods Challenge I was given a Frenched Pork Chop. I’ve made pork chops in the past, but never specifically a frenched pork chop. The Frenched Pork Chop is known to be both impressive visually and in taste.  This thick chop has the long bone attached which is credited for adding flavour.

Before this challenge, I had never worked with high quality meat and seafood. I’ve always known that when you buy high quality products, your end result will be a higher quality product but I never actually made the effort to buy the high quality products. I have to honestly say that after tasting the duck and the pork chop that I recently made, I’ve been converted. The flavours of the meat and the textures made all the difference. I recommend to everyone to try cooking with quality meats or seafood, especially if they are locally sourced and/or ocean wise!

Pork Chop Marinade:
Soy sauce
Grated Fresh Ginger

I eyeballed all of the ingredients, and marinaded the pork chop overnight.

I then pan-seared the pork chop.

Cremini & Shiitake Mushroom with Parmesan Risotto:
I used this recipe from but made modifications. I used different mushrooms and added garlic.

Brussel Sprout Flowers:
These I had seen a picture of and thought were pretty, so I boiled the brussel sprouts, spread some of the outer petals and cut out the insides. I then tried to fill them with the sauce that was left in the pan from pan searing the pork chop.

Ingredients for the risotto



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