If you are a fan of the F-Word, you know your Berkshire pork from Gordan Ramsay’s infamous backyard Berkshire’s, Trinny and Susannah.  The flavor and texture of Berkshire pork sets it apart from other breeds. It has a distinctive, rich, buttery taste with unparalleled juiciness, tenderness and depth of flavor. When you cut into Berkshire pork you see dark red, rich color with exquisite intramuscular marbling.

As you know, here at the Sporting Road château, we only post these recipes for our family and friends.  We aren’t advertising, selling anything or have any ulterior motive other than posting the best recipes we have found in our travels along the Sporting Road throughout the word.  Our pork belly commodity trader friend, Steven Wiskow, was so excited about his new Tender Belly pork products that he gave some to us to try here at the château.  As I turn down making money from this site, as any gentleman should, and since the author remains anonymous, we’d tell you if they suck, as we only feature the best recipes here for our family and friends.  But, as it turns out, this Berkshire pork doesn’t suck, in fact you can’t find any better pork, anywhere.

Tender Belly writes:

  • We work in partnership with a co-op of 30 Iowa farmers (all small, family-owned farms) to supply us with the finest meats available.
  • The methods used to procure the meats are environmentally responsible and fully traceable with strict codes of responsibility and humane animal husbandry in effect.
  • The animals are naturally raised and humanely processed locally.
  • The animals are fed a 100% vegetarian diet, with no rendered animal byproducts, no antibiotics and no hormones.
  • Our product is the first cut at the plant every Thursday on all clean equipment to prevent cross contamination with other products.
  • All products are hand-inspected. If it doesn’t meet our high standards, it doesn’t make the cut.
  • Our whole hogs can be fed specialty diets for their last 100 days to subtly affect the flavor of the pork. Diets include: Apples, pecans, barley, walnuts, peaches

Enough hype, on to the recipe…


Get one 8-ounce boneless pork chop per person and soak in 2 c. water, after having mixed the water with 2 T. salt.   Brine for 5 minutes.  Take out and pat dry.  Season liberally, both sides, with Creole Seasoning, coarse French sea salt, and pepper.  Prepare the grill.  Grill the chops for five minutes over a very hot grill.  Turn and brush the tops with BBQ sauce.  Grill another five minutes, turn and coat the other side with BBQ.  Grill one more minute each side for the BBQ to stick.

We like to serve with coleslaw.