Recipe Friday: Matt's Big Breakfast Chop & Chick

Written by Marilyn Hawkes Category: Recipes Issue: October 2017
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For those who enjoy a hearty breakfast at home, this one’s for you. Matt Pool of Matt’s Big Breakfast shares the recipe for Chop & Chick that was once featured on Food Network’s Diners, Drive-Ins and Dives several years ago. In the episode, host Guy Fieri chows down on the pesto marinated pork chop and deems it “fantastic.”

“We make everything from scratch the old-fashioned way,” Pool says. “The home fries remind me of something you’d have in your grandma’s kitchen.”

If you want to try the dish before attempting it at home, scurry down to Matt’s Big Breakfast and learn from the experts. But be prepared to wait. This place is hella popular.

Photo courtesy Matt's Big Breakfast.

Chop & Chick

Pork chop pesto marinade
1 ½ cups extra virgin olive oil
8 cloves garlic, peeled
2 good handfuls of local organic fresh basil (about 3 ½ oz.)
¼ cup organic pine nuts
½ tsp. good quality coarse ground sea salt
¼ tsp. freshly cracked black pepper

Preparation
Add garlic cloves first into blender or small food processor and then add fresh basil and pine nuts, 1 cup of the olive oil and the salt and pepper. Pulse intermittently until all ingredients are incorporated and then slowly add remaining olive oil as blender speed is increased. Run blender on mash setting for 20-25 seconds until consistency is smooth.

Chop & Chick preparation
Marinate one 7-8 oz. pork rib chop in 1-2 oz. of the pesto marinade, adding salt and pepper as desired, for 2-3 hours. Fry in a nonstick pan or seasoned griddle for about 3-4 minutes per side until just cooked through. Plate with a generous portion of home fries (see recipe below), two eggs cooked to order and toast.

Home fries
5 lbs. Yukon Gold potatoes
2 ½ tbsp. extra virgin olive oil
½ tsp. sea salt
½ tsp. freshly cracked black pepper
1 medium yellow onion, diced
3-4 sprigs fresh rosemary, stripped from the stems

Preparation
Boil the potatoes in a large pot for 45 minutes. They should be fork tender, but not mushy. Dice the potatoes into approximately ½ inch cubes. Drizzle with two tbsp. of the olive oil and roast in the oven at 475 degrees for about 45 minutes until nicely golden brown. Sauté the onion over medium high heat with the remaining olive oil until very soft and nearly caramelized. Add the potatoes to a large skillet. Add the salt, pepper, onions and rosemary and sauté together over high heat for 5-6 minutes until flavors are blended well. Reduce eat to low and hold until ready to serve.