In the Kitchen: Farmhouse Berkshire Chop

Sponsored by Wheelers Restaurant & Taproom

(WTNH)– GM Head Chef Robert LaTronica and GSM Michael LaTronica from Wheelers Restaurant & Taproom show us how to make Farmhouse Berkshire Chop.

They also discussed Holiday parties,the weekly lineup and LIVE music Thur-Sat nights. Wheelers reopened after being a market to a full service restaurant in April this year. On Tuesday Wing night, 1/2 Priced bottle of wine Wednesdays annd Sat-Sun Brunch.

Wheelers Restaurant & Taproom is located across from Crest Auto  at 180 Amity Road in Woodbridge. For more information, call 203-55-9055 or go to

Farmhouse Berkshire Chop Recipe:

Sweet Potato Mash
–    Oven Roasted Sweet Potatoes
–    Brown Sugar
–    Cream
–    Butter
–    Cinnamon & Nutmeg to taste
–    Salt

Boil potatoes until tender, drain water, add all other ingredients and blend until desired smoothness

Honey Almond Brussels sprouts
–    Cleaned and split Brussels sprouts
–    Local Honey (preferably)
–    Slivered Almonds
–    Salt to Taste

Pork chop
–    1 half rack Berkshire pork shops, cut into 16oz chops.

Pork Marinade
–    ½ hand rough chopped ginger
–    1 head garlic
–    1 c diced shallot
–    ¼ cup molasses
–    1/3 lb brown sugar
–    6 sprigs rosemary
–    10 sprigs thyme
–    1 tbsp red pepper flake
–    Zest of 4 oranges
–    1 tbsp lemon verbena (dried)
–    2c white wine
–    1qt ice

Sautee shallot, garlic, and ginger for 4 minutes until translucent.  Add thyme, rosemary, pepper, verbena and zest.  Ass molasses, sugar, and white wine.  Boil 10 minutes.  Cool with ice, pour over pork chops, marinate up to 3 days in refrigerator.

Sear both sides of porkchop, roast in oven until desired doneness.  Bring sweet mash up to temperature, hold until plating.  Using a small sauté pan, bring heat oil on high until just smoking. Add Brussels, char on both sides, put into a 500* oven, roast until done, add honey, almonds, and 1 tbsp of butter, toss off the heat and plate.

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