Wednesday, May 4, 2011

Linden Dale Goat Chops




At Saturday's Rittenhouse Market I grabbed a pair of these chops. We plated them up with grilled potatoes and a tasty spinach salad from The Lobster House who also supplied a dozen superb Cape May Salts.



A quick hot grilling is not the best approach for this item. My outcome was a bit leathery with good flavor. Maybe a braise would have been more successful or a tenderizing marinade or rub.

1 comment:

Joanna said...

I had the same experience, searing the chop in a skillet! Beautiful flavor and very juicy, but surprisingly leathery... I came over here to see if you had prepared it differently or had different results. The chop is so small that it's tempting to grill/sear them, but I guess that's not the best way.