Grilled, Double-Cut Pork Chop From Tarbell's
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.
71: Grilled, Double-Cut Pork Chop From Tarbell's
Mark Tarbell, chef and owner of Tarbell's, the award-winning neighborhood restaurant in Central Phoenix, has been tantalizing our taste buds for nearly twenty years with his world-class cuisine (plus, he kicked Cat Cora's ass on Iron Chef America in 2007.)
Now, just in time for summer, he's brought back his grilled, double-cut pork chop topped with a house made mustard along with dandelion greens, white northern beans, and watermelon.
A beautiful dish done simply and full of fresh flavors, the stunning presence of the grilled double-cut chop begs to be gazed upon before cutting in and tasting its perfectly prepared tenderness. If you're lucky, the full-bodied homemade mustard sauce (made by soaking mustard seeds in Guinness and vinegar) will last with every bite of pork -- then, you're on to sopping up the juice with an accompanying piece of bread.
The white beans take down the intensity of the bitter dandelion greens, making for an interesting side dish pairing. And the fresh watermelon balls can act as a palate cleanser, the dish's final, sweet bites, or both.
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