How We Serve
And on today's menu … PORK! Pork is the canvas for creating opportunities and value on your menu.
Sometimes overlooked and underestimated, pork can deliver a great eating experience and has the ability make your patrons must order list. We have compiled some of our favorite ways to serve up something your patrons might not cook at home and ways for you to leverage pork across multiple dayparts and applications. So optimize the products you bring in, increase check averages and give your patrons something they might not be able to replicate on their own – get pork back in the consideration set!
Pan Roasted Pork Chop with Caramelized Onion Chutney
Roasted Hatfield Pork Chop topped with a delicious caramelized onion chutney including cranberries, sugar, wine, stock and vinegar.
Add a unique ingredient of chutney to your menu. Chutney is only on 6.7% of US menus.
✓ Leverages Claims
Dust the chop with five-spice and pepper to taste. Heat sauté pan on medium high heat. Place chops in heated pan and cook for 6 minutes on each side or until internal temperature 145°F. Remove the chops, place on a plate and top with chutney.