Pork Chop with Carolina rice grits, roasted carrots, shaved heirloom tomatoes and chicharrón
Pork Chop With Gulf Coast Vibes
Ovide | Miramar Beach, Fla.
Juan Bochenski
Smoky. Savory. Sweet. Crisp. Those are just a few of the adjectives associated with customer-favorite Pork Chop at Ovide, a Gulf Coast/Southern fine-dining concept. “It’s one of our best sellers,” says Juan Bochenski, executive chef. “It stands out for its perfect blend of tenderness and flavor.”
The build celebrates the foods and flavors of the Gulf Coast region in a modern-yet-approachable way, juxtaposing ingredients to highlight and contrast flavors and textures. The centerpiece of the dish is a tender grilled pork chop, which is served over creamy, nutty Carolina rice grits. For color and texture, naturally sweet roasted carrots are complemented by shaved heirloom tomatoes that add acidity, and it’s all finished with a crispy chicharrón for a final, satisfying crunch. Combined, the elements form a cohesive whole that makes for a “truly indulgent and memorable dining experience,” says Bochenski.
About the Author
Mike Kostyo is the VP of Menu Matters. Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. mike@menumatters.comRead More Stories by Mike Kostyo
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