Publican Pork Chop appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Publican-style pork chop · Chicago
The bone-in heritage pork chop that anchored Paul Kahan's The Publican: rosemary-brined, hard-roasted, sliced off the bone, served with mustard and braised greens.
Paul Kahan and Donnie Madia opened The Publican on Fulton Market in October 2008, four blocks from the old Union Stockyards, with a menu built around pork. The bone-in heritage chop (from Becker Lane Farm in Iowa and Slagel Family Farm in Illinois) became the room's signature: brined in rosemary and sage, hard-roasted, sliced thick off the bone, served family-style with mustard and braised greens. The dish reframed Midwest fine dining around its agricultural backbone. Kahan's One Off Hospitality group spun off Avec, Big Star and Publican Quality Bread from the same block.
Where to eat in Chicago:
- The Publican
- avec