My wife and I always opted for very thick cut chops like those until we got the Joe Beef cookbook from Montreal, in which they make a case for the thinnest possible chops, like <1cm, cooked in a hot black skillet in butter, and I’ve never looked back. Highest possible ratio of caramelized surface to inner meat. There’s a Latin grocery store near Minneapolis and it’s astonishing how thin they do their chops, we load up.
These are not very thick at all, I think you are not looking closely at the picture. If you zoom in, those are stacks of chops either 2 or 3 or even 4 in each stack, except in the back, not one chop. No more than 1.5" each, Jonathan measures them. That’s the best for pan searing tor us. When we do wood grilled Vietnamese chops, we use very thin cuts, like they do in Saigon. But never thick cut.
And do you actually mean <1cm? That’s a practically a slice of bologna.
Damn that skin! You now have me thinking of a Porchetta, but I have to try this!
Ahh, yes, I see the stacks. Beautiful cuts!
Maybe not <1cm but 1ck or hardly more.
As thin as the guy is possibly willing to do with his bandsaw. We get the Griswold as hot as imaginable, smoking like crazy, so the lump of butter screeches and dances when thrown in, then cook the chops pretty quick on each side, but not afraid to hit medium+.
My gosh I wish I had a plate of those right now!
You might consider clarifying that butter or using a different fat - as you describe it, your pan is going to burn the solids in butter, with a smoke point of only 350F.
Funny you say that. Of course I know that and I’ve tested using regular butter or ghee in this extremely hot skillet application, with steaks as well as pork (and lamb) chops and I like the regular butter better. It smokes like hell, but I think the burnt butter adds a slightly toasty aspect to the caramelization. It’s never bitter like you think it might be, I love it so much.
When Cajun people blacken stuff they use excruciatingly hot cast iron and regular butter, with a ton of the blackening spice. The butter smokes like crazy and burns to shit and it makes the flavor unmistakable.
2018 Anselmann Riesling Beerenauslese - Germany, Pfalz (3/17/2026)
– popped and poured –
– tasted non-blind over 2 hrs. –
– 375mL –
NOSE: botrytis spice; light honey and light kumquat notes, too, on this elegant, moderately expressive, Nose.
BODY: light tan-gold color; medium-full bodied.
TASTE: much lighter than expected; not heavy on the botrytis; medium-low to medium acidity; not vivacious or zesty; pleasant little floral hint; overall, “fine,” but unremarkable. gut impression score: mid 80’s. Would not rebuy at $18 (with this one, you get what you pay for).
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This wine is incredible! Are you certain he no longer has access to this site? Fass kept referring to this as the “debut “ vintage from this vineyard.
There may be some 2025s, but I am pretty sure he does not have access to it anymore. I think Julian Haart got a hold of it, so all the bottles will end up in Dentice’s cellar. 
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Maybe for the kabinett, but he made a Rondel bottling from the WO in 2023.
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I have Steinmetz Ohligsberg back to 2019. The debut was in fact for Kabinett.
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Don’t forget I made an Ohligsberg! AND here is a scoop I still have to unreleased an Auslese Trocken and Kabinett from 2022! It really is a special vineyard.
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Have had this a couple times recently and it is delicious. Killer acidity, more citrus/lime, green apple notes, minerality, salinity towards the finish that is quite long. I’m struggling not to gulp these down.
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Popped a 2012 Prüm Gold Capsule Auslese today. Luscious! Received the highly coveted “this doesn’t suck” endorsement from my wife.
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Not the most complex auslese I have ever had, and it could use a bit more acidity and length, but this was quite enjoyable. Clean botryitis bestows vivid honey flavors on top of the expected Apricot and Peach notes. It’s surprisingly light on the palate, which made this quite easy to drink in spite of the high sugar content.
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