Kirkwood, the debut concept from Mac Haik Restaurant Group, recently opened in the Energy Corridor. The modern clubhouse setting showcases elevated American cuisine and honors Houston businessman Mac Haik.
At the helm in the kitchen is Executive Chef Stephen Chiang, whose culinary background includes Per Se, The NoMad, Del Posto, UB Preserv, and The Blind Goat. While the menu features everything from hamachi crudo to tableside Chateaubriand, one must-order item is the Double-Bone Duroc Pork Chop. kirkwoodrestaurant.com
The Pork Chop
The star of the dish is the Duroc pork itself. "Duroc is a heritage breed, and what sets it apart is the marbling," says Executive Chef Stephen Chiang. "It has more intramuscular fat than commodity pork, a deeper color, and a slightly higher pH, so it holds its juice and stays tender even when we cook it hard and fast."
Chiang selected a double-bone cut because "the extra thickness lets us build a real crust on the outside while the center stays rosy, and the bones add flavor as it cooks."
The Glaze
The chop is finished with a hot honey and Calabrian chile glaze. "The Calabrian chile is where the heat comes from," says Chiang. "It builds slowly and has more of a fruity warmth than a sharp bite."
The Potatoes
"Pork and potatoes are a classic for a reason, and I wanted to do it right rather than just check the box," says Chiang. Whipped with herb butter until silky smooth, the purée provides a rich foundation for the rest of the dish.
The Jus
"The mustard cuts through the richness of the pork, and the caraway gives it an old-world, charcuterie kind of note that works with this cut," says Chiang. The sauce is poured over the chop and potatoes, adding depth and balance, turning an already impressive entrée into a very memorable dish.