Got a little more creative tonight for a Monday. The elements are all there but there are definitely things I want to do differently. Plates too small to present the whole bone-in chop, I’d go boneless and slice laid across the purée. The succotash took on too much of the bean color. The purée was brighter in person than in the picture. There’s a ton of different ways to plate this with the shapes and everything, curious what others think?
by krustykrags
11 Comments
The color on the chop was also a lot nicer in person, I just noticed the pictures washed out a little
Everything you said is what’s wrong with it. Hard to even suggest anything with that tiny plate or is it the giant bone in chop? No colors on the plate, at least in the pic. Looks like a tasty home dinner though.
Your plating is aweful.
Your bone needs to face the other direction.your black bean medley could be a bit tighter on the side of the meat and your polenta needs a bit more crispiness and placed in a horizontal pattern on the bottom part of the bone.and your sauce is needs to be strained more.
Great dish
Sounds like really good sense for flavor and textures, but the positioning is going to need some work. All the same it’s an excellent excuse to make it again soon and then dig in once more ;).
The main problem here is that the plate is way too small for the food. For a whole chop you gotta get a huge plate. There’s also too much white space between the components. You have three main components. Try to plate them so they are next to each other toward the center, kinda like three piles that slightly overlap each other. Sauce can go under the protein away from the other components
I think your flavors slap, but the dish disproportionately meat heavy for a composed plate.
if you’re cooking at home, I’ve come to realize that you need to plate or you need to make dinner for the fam, hard to do both.
With a plate this small and a chop so big you probably have to keep the chop central and use height. Everything looks tasty enough though.
I think a creative way to plate this would be –
Slice your pork roughly the same shape as your polenta fries, lay a streak of the puree across the center and alternate pieces of the pork and the polenta, then garnish with a couple piles of the succotash. I also think this dish needs an additional sauce or maybe a chili oil or green oil for garnish. Also not plating but you need a harder sear and more color on that chop. I do love these flavors and im sure this plate tasted delicious!
How did you make the hatch purée?
You already have lots of good ideas as to how to improve the dish. The only piece of advice that I have is that, if you decide to carve the meat off the bone, leave a bit of meat on the bone and incorporate that into the plating- maybe roast it and drape the slices over it so that they stay warm longer. I know that people who love pork chops appreciate having the rib bone to chew on.
Sounds great, sear is okay, but the photo is terrible. Bring everything closer together and get some height. It will eat and look much better.