Bryce Pork Chop
Grilled French-Cut Kurobuta Pork Chop
Fondue Potatoes, Thyme Roasted Carrots
Sage-Scented Croutons, Fried Sage Leaves
Pomegranate Vinaigrette
The Bryce Pork Chop is as visually striking as it is flavorful. A grilled French-cut Kurobuta pork chop rests on a bed of creamy fondue potatoes at the center of a shallow bowl, encircled by a pomegranate vinaigrette that adds tang and subtle sweetness.
Thyme-roasted carrots bring warm earthy orange tones, while sage-scented croutons and crisp fried sage leaves add texture, aroma, and a lush green accent reminiscent of the rocks, sagebrush, and evergreens that dot the landscape.
The dish’s palette—rosy pork, golden potatoes, vibrant carrots, and reddish-brown vinaigrette—evokes the dramatic layers and hues of Bryce Canyon, making it a plate that’s both artful and deeply satisfying.
The landscape itself is a mosaic of red and orange hoodoos, sandy soil, sagebrush flats, and pine forests. The contrast between the warm stone spires and the green sage and pine gives Bryce Canyon its striking, painterly beauty — the same harmony of tones this pork chop dish evokes.
Though it’s not true culinary sage, sagebrush has a similar earthy aroma, which is why the green fried sage leaves in this dish feel like a natural echo of the Bryce Canyon landscape — a nod to those silvery-green shrubs scattered among the canyon’s warm, sunlit rock.
This dish was inspired by a fabulous al fresco dinner at Stone Hearth Grille in Tropic, Utah near Bryce Canyon.
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