I don’t think so. These were real pork chops but tiny. And I don’t think he would have shared the recipe, although I did meet him last time I was in town and he was very nice. I could probably duplicate it if I had access to his supplier. They keep all this stuff close to the vest. He’s well known.
Thanks for the inside info.
They sound so good, I’d like to make something similar.
BTW, what did the chef name the pastry-encrusted pork choplet dish?
And what did he serve on the side?
Very important questions (LOL).