JOHNSON FARM

Johnson Farm is the location of Leonardo's Produce, our new favorite Sunday produce excursion. They own the land which Leonardo organically tends and runs his market. Johnson Farm has a small line-up of quality products that is raised and produced on their property. Johnson Farms has local honey, farm fresh eggs, Berkshire pork and next month, Black Angus beef. Today we want to share our purchase of Berkshire pork rib chops and a small roast.The grill and smoker will transform this heritage pork to some tasty meals.

We grilled some rib chops. A light dusting of "The rub of the day" would be our only seasoning. Berkshire pork has an old time pork flavor that tastes phenomenal. Next a roast was smoked on our Weber Smokey Mountain Cooker for 4 hours. When we purchased this frozen roast the cut was a mystery. It was part of the shoulder right near the joint. It turned out very flavorful cut but did not have a lot of meat because of the knuckle bone. This still was a flavor treat that was enjoyed by all. Once you have experienced Berkshire pork you may never buy supermarket offerings again.
 Johnson Farms sells eggs and honey at Leonardo's. They also sell Berkshire pork and in October Black Angus beef. I highly suggest you call first if you are interested in pork because the selection is limited. I am calling today.

Johnson Farm
120 Hampton Rd
Briones, CA 94553
925.228.2453

ANNA’S PLACE

The search for the ‘Killer’ pork chops brings us to Anna’a Place in El Cerrito California. This café serves an eclectic mix of Korean, American diner style food. It was recommended by several friends and it was time to give it a try. It is located in a small strip mall surrounded by senior housing with in walking distance of the Bart station. We did not take Bart because Ms. Goofy said something about blowing the carbon out of the exhaust of the Racing Honda. A quick ‘white knuckle’ jaunt down the track (freeway) and we were there.

The menu is huge with standard American breakfast and lunch fair. There are a lot of Korean and fusion style dishes too. We were there for the pork chops, so ‘Be Bim Bap’ will have to wait for another day. I did ask for hot sauce, The waitress brought us a sauce which she called a Chinese hot sauce. We were some of the first customers of the morning and our service was prompt and fast. The dishes arrived almost as fast as our speedy arrival. The dishes looked large and scrumptious.

The pork chops were juicy, tender and satisfying. Home fries & eggs that accompanied were smothered in the zesty Chinese hot sauce. The hot sauce was home made with a fresh pepper bite.  We were happy and full. Anna’s Place serves a very decent breakfast. The journey for pork chops will continue but we will return to Anna’s Place to try the ‘Be Bim Bap’ (I still am not sure what this is but is sounds fun).

Anna’s Place
11740 San Pablo Ave,
 El Cerrito, CA 94530
(510) 234-6861

NUESKE'S SMOKED PORK CHOPS

Santa Claus drove a van and wore a brown suit this year. Ms. Goofy knows I have a weakness for all pork products from Nueske's Meats from Wisconsin. They may make some of the best bacon in the nation. My Christmas stocking was filled with apple-wood smoked bacon and pork chops  It was time to enjoy this Christmas bounty.

We opened the vacuum packed package of chops and were greeted with a pleasant sweet apple-wood aroma. A quick searing in a skillet and orzo, spices and stock was added. A trip to the oven to finish and we were ready to feast. These chops were fantastic. The sweet cure transformed this meat to a ham like texture. The smoke was slight and intoxicating.  Nueske's pork products do not disappoint. Ms. Goofy know's what I like. Yummynoodles!!!!!

COPPER SKILLET

The 'Racing Honda' burned through the morning fog to reach the destination of the 'Copper Skillet in Martine California. This morning we were going to try the pork chops at this fine eating establishment to further our quest to find the best pork chops in the land. The Copper Skillet is located several blocks from the County court house. There was outside dinning but we opted to warm up inside. We were greeted with booth seating and some pedestrian hot coffee. The coffee was hot and served its awakening duties. The menu was fairly large with many breakfast combination. You probably can guess what was ordered.

The pork chops had beautiful grill marks. These chops were juicy, tender and had that kiss of carmelization that can only be achieved by a smoking hot grill. They were very enjoyable. The bisquits and gravy did not compliment but were a slight disappointment. The gravy was studded with little decent tasting circles of breakfast sausage. The sausage could not rescue this under seasoned flat gravy. This lackluster gravy covered some bisquits that had seen better days. Believe it or not I did not even finish the bisquits and gravy.
 The Copper Skillet serves breakfast and lunch. I would return to have pork chops but will pass on the bisquits and gravy. The quest lives on.

Copper Skillet
811 Ferry St  Martinez, CA 94553
(925) 228-3457

THE ORIGINAL MELS

The nights are becoming longer with the daylight hours diminishing. A couple more minutes under those warm covers is becoming the norm. This is not the case when visions of hot coffee and pork chops and gravy are on your mind. I have no problem rising when I know we are continuing our mission to find the greatest pork chops in the land. Today's venture is 'The Original Mels Diner'. This is a national chain that has a fun 50's theme. We have one nearby that is open 24 hour a day in Pinole, California. Wipe your eyes and grab your coffee, we are going to Mels.

Inside Mels you are transformed to the movie set of 'American Graffiti". This place looks like a lot of fun. You almost expect to see Ritchie, Potsie and the Fonz sitting at a booth. The walls are decorated with 50's kitsch, Each booth has a console to pick and play songs from the juke box. Yes, I can actually remember these. The menu is huge with a standard 'All American' fair. This particular restaurant is open 24 hours and breakfast is served all the time. Pork Chops is what we came for. A bisquit and gravy can be chosen as a toast option. Now, you know I love this place already.

Our waitress was a study in efficiency and courteousy. Our meals were served very promptly. The pork chops looked great. They tasted mighty fine and you will hear no complaints from me. What really stood out was my bisquit and gravy. 'My oh My' A tender and flaky piping hot freshly baked pillow of comfort smothered in a sausage cream gravy. The bisquit was fantastic but the gravy had a balance of savory, salty and a tiny pinch of sweet that had me licking the plate to savor every last drop..

  Mels is a fun place that we will return to. The pork chop was very decent and filled my craving. The bisquit and gravy was the real star of this meal. I think I may have to jump back under those warm covers.

The Original Mels

CAFE SOLEIL

One must be on top of their game to be a Master Judge. I like to start my day with a good dose of protein smothered in gravy. 'Cafe Soleil' in El Sobrante was the fueling station of choice today. This dish was advertised as 'Pork Chops with homemade Country Gravy". An old fried Dr. Biggles made an observation that these were not really chops but slices of loin. There origin was a little difficult to determine because of the thick layer of gravy. They were boneless and it was a loin cut. These slices of protein were cooked to perfection; tender and juicy. If this plate was not enough I ordered a side order of bisquits and gravy. The bisquit was flaky and soft. The 'Country Gravy' could of used some more seasoning but was just what the doctor ordered, not. I am now ready to judge at the 'Rubstock' event today.

Cafe Soleil
3550 Sp. O San Pablo Dam Rd.
 El Sobrante, Ca. 94803
510-758-6134

COWPOKE CAFE

During a weekend of protein overload one must start the day with a good foundation. We found a great place called the "Cowpoke Cafe"  in Middletown California to start your day with a hearty and great tasting breakfast. The front of the Cowpoke Cafe was guarded by a sea of motorcycles. This gave us a clue of the popularity and good food to come. One inside we grabbed one of the last reaming tables in a packed house.We did not even know of the beautiful garden seating area in the back. We were promptly given menus with a side of strong coffee. We had a large choice of traditional breakfast fair with a chalk drawn sandwich board proclaiming the specials. Of course pork chops for me and eggs Benedict for Ms.  Goofy.

Despite the house being packed, we were served our breakfast in a timely manner. Our plates looked scrumptious The pork chops had enticing brown glaze promising lots of flavor. A sharp knife was provided but was not needed to cut through these tender and juicy cuts of pork. A small bucket of gravy was provided to smother a homemade biscuit. The dishwasher had an easy job with my plate because I licked it clean. Ms. Goofy was silent while she devoured her yummy plate of hollandaise covered poached eggs. Once done she barked her seal of approval.

If you happen to be near Middletown the 'Cowpoke Cafe' is a must breakfast stop. We left this restaurant with a smile and a great tasting foundation for more food indulgence. Nest time we will sit in the garden area in the back. Let the BBQ competition begin.

Cowpoke Cafe
21118 Calistoga Rd.
Middletown, Ca 95461
(707) 987-0661

TINA’S PLACE

We have been ignoring that all important meal of the day called breakfast. It has been awhile since we have searched for local breakfast establishments. We frequently pass by Tina’s Place and witness a line of people waiting outside. It was time to brave the crowd and see what the hubbub is all about. Tina’s has received numerous praises from the local press. We have heard good things about Tina’s from friends and they also happen to have pork chops on the breakfast menu.

We arrive at 7; 10 am to ensure we would not have to wait in line. There are already several people at the bar/counter. The interior is modern and has a luxurious vibe throughout. High back comfortable chairs, hardwood floors and mood lighting make you feel warm and comfortable. Our waitress immediately greeted us, brought us menus and beverages. Our waitress was very friendly and professional. Her patter and service made us feel like an old friend. The menu had numerous omelet selections and traditional breakfast faire. ‘No Substitutions” commanded the menu, which makes sense with the crowd which will follow. Pork Chops, eggs, home fries, toast was my choice while Ms. Goofy had to have a waffle.

Our waitress brought our breakfast and our draws dropped. Two large pork chops marked with perfect grill marks towered on the plate. Little boulders of crispy brown potatoes formed a wall to shield two over easy eggs. The pork chop was tender and satisfying. Believe it or not, I only ate one chop. With all the potatoes, eggs and English muffins I wanted to have a pork chop snack for later. Ms. Goofy devoured her yummy waffle. She was very happy. All this was washed down with multiple cups of great tasting ‘Joe’. We now know why there is a line outside. Tina’s serves a huge great tasting breakfast. They also serve lunch and dinner. We already have plans to return and try the chicken fried steak.

Tina’s Place
2300 San Pablo Av.
Pinole, Ca. 94584

BEST PORK CHOPS EVER

 We are going to transform some mundane pork chops, with specific technique, to the best pork chops you have ever had. We saw this method on a cooking show and wanted to duplicate it with Chilebrown flair. There are three basic steps; brine, cook on an indirect heat and finish on direct heat. Let’s start from the beginning. Go to your local butcher shop and ask for bone-in ‘Rib Chops’. These are from the loin and cut      1½ inch thick. Our beautiful chops were procured from D.C. Meat.

The brine is a basic salt & brown sugar solution. We use the guide of 1 tablespoon of sugar & salt per cup of water. You need enough solution to cover your chops. Let’s imagine you need six cups of brine to cover your chops. Take 6 tablespoons of sugar and 6 tablespoons of salt and heat in two cups of water till dissolved. When liquid is clear turn off heat and add 4 cups of ice and water to bring to room temperature. It is important that this solution is room temperature or cooler before you add your chops. Place in ice cave for several hours. We started in the morning for a total brining time of 6 hours. Do not brine for more than 12 hours because this will make your chops too salty. Remove chops from brine solution and rinse with cool water. Dry your chops and season. If you are using salt, have a light hand.

Take 3 bamboo skewers and impale chops in triangular pattern. You want the chops to sit upright on the bone. The bone will act as a natural roasting pan. You also want at least an inch between each chop so heat can circulate. Light a chimney full of 50 briquette charcoals. We are using a 22inch Weber kettle. We also have charcoal baskets to contain our charcoal. When charcoals are lit place 25 in each basket and place on opposite ends below grill grate. Place your chops in center of an oiled grill bone side down. Cover with lid and cook for 30 minutes. Do not be tempted to remove lid.

  After 30 minutes have passed remove lid and then remove skewers from chops. Place each chop on grill directly over lit charcoals. Now is the time to baste with your favorite barbeque sauce. We are using “Sartain’s ‘The Sauce’” today. (We have tried numerous sauces and Sartain’s is hands down one of our favorites.) Cook chops till internal temperature reaches 145 degrees. Do not overcook. Let meat rest and then enjoy.

  This technique takes a little time and effort. The results are stellar. We had some of the most juicy flavorful, ‘Best Pork Chops Ever”.

FLIPPY’S DEEP FRIED PORK CHOPS

We live in the small town of Rodeo, California. Downtown is a whopping three blocks long. We have a post office, couple of restaurants, little league field, barber, Lakeman’s Club and believe it or not we are Starbucks free. Where do all the locals go for breakfast? Flippy’s is our destination for a good old fashioned Diner style breakfast. Flippy’s also hosts an informal daily coffee fueled meeting of local residents, fisherman and workers. This will also be a good place to continue our search for great pork chops.

Walking into Flippy’s was a step back to the 50’s. There are a lot of baseball memorabilia and a mural depicting the history of Rodeo on the wall.  Clean and tidy counter or old style diner booths are your choice of seats. This is a family run operation that only had a fry cook and friendly server at our visit. There were only a few customers, so we must have missed the morning meeting. The menu is pretty standard breakfast fair. We placed our order and received our bottomless coffee mug.

Deep fried pork chops with biscuits and gravy is a hearty combination that will bring the cholesterol police to your heart. This breakfast was tasty and filling. I love pork chops. A coating of bread crumbs and a trip to the fryolater and I am in pork heaven. The biscuits were fluffy but the gravy probably took a trip through the microwave. This plate will not win any trophy’s but was tasty, filling, and comforting. Ms. Goofy had a ham and cheese omelet and ate every morsel.

Flippy’s is our local treasure. They serve only breakfast and lunch. The staff is friendly and warm. This is a restaurant were everybody knows your name. The food will not win any awards but is good standard diner fair. If you are ever in the neighborhood, stop on by and sample some of Rodeo’s charm.

Flippy’s

240 Parker Av.

Rodeo, Ca. 94572

510 799-4400

DEE'S STUFFED PORK CHOPS

 I did not last very long on the 'Vegan MoFo' band wagon. The first turn the wagon took we fell off right in front of 'Dee's Meats. Dee's is my kind of butcher. He has great bacon, hams and stuffed pork chops. These stuffed pork chops were music to my meat deprived eyes. Ms. Goofy wanted some Malfatti from Val's so we drove the wagon to Napa too. I did not want to snuff 'Vegan Mofo' entirely so we had some green beans smothered in a bacon and cream sauce. This meal should stop my meat cravings for tonight.



Dee's Stuffed Pork chops come two to a package and are frozen. They are priced reasonably at 4.89/pound. This sandwich of pork is stuffed with  bread stuffing and pork sausage. This 'pork on pork' mixture cannot be easier to prepare. I first rendered some bacon fat from some home made bacon. We are just looking for the bacon fat today, so you can dispose of the cooked bacon any way you see fit. Our left over bacon went in to our creamed bean dish. A couple of tablespoons of bacon fat is heated in a cast iron pan. The oven is being preheated to 375 degrees. The pork chop was seasoned with salt & pepper on both sides. It was then browned on one side for 7 minutes. It was flipped over and put in the oven for another 10 minutes. The aroma that wafted from the oven could stop a charging Mad Meat Genius right in his tracts unless if was half time and Ms. Goofy was on strike for beer retrieval duties.



Malfatti is one of Ms. Goofy's favorite pasta dishes. This is a spinach and flour pasta like creation covered in a tomato sauce  that is comforting and very filling. There is a small store in Napa that has an evener smaller kitchen in back that Clemente Citonni turns out these Italian treats daily. Clemente also makes many other pasta's, soups, and Italian dishes that are all sold to go. We brought ours home and put a pot of water on to boil. These pasta pillows covered in sauce and cheese will go well with any dish and particularly stuffed pork chops.



Some Organic green beans were baked with cream, bacon and Parmesan cheese. This would be the anchor for our falling off the wagon meal. Oh what a meal it was. It is just what our Dr. Biggles would have ordered.

PORK CHOPS WITH BISQUITS & GRAVY (SUKIE'S COUNTRY KITCHEN)

It has been my privilege, to search for new and or old breakfast eating establishments that serve pork chops. We have found deep fried, barbequed and grilled served with eggs. Today we are traveling to an old local favorite in San Pablo California called Sukie's Country Kitchen. I received a hot tip many moons ago by a trusted barbeque ally and a pork chop enthusiast himself, Reverend Biggles. It was time to take the plunge to pork chop enlightenment.

Sukie's outside looks like any other breakfast establishment that was built in the 70's. Once you go in to this nondescript building you will be greeted by a "Cheers' like atmosphere. Everybody knows everybody. We were outsiders but were treated with a warming respect. We were seated and proceeded to go through a breakfast routine that is repeated millions of times everyday throughout our country. There was one big difference. We were on a mission to eat pork chops and share with them with you.

Two pork chops seared on a sizzling flat top accompanied by two homemade biscuits smothered in a country cream gravy were injected into my awaiting food consumption receptacle. These pork chops rocked my world. They were seasoned with salt and pepper and fried to a perfect degree of doneness. They weeped pork juice into my cream gravy. The biscuits where light and fluffy. The gravy mixed with the pork tears of joy, was the perfect medium to cover these pillows of love. Oh, and Ms. Goofy had an omelet.

Suki Country Kitchen is a comforting old time breakfast restaurant. There will be no surprises here. If you want to have an inexpensive, filling, and great breakfast come to Suki's. Oh by the by, Ms. Goofy said her home fries were to die for.

Sukie's Country Kitchen
2400 El Portal Av.
San Pablo Ca. 94806 (510) 233-5856)

PORK CHOPS & EGGS (ALLEY CAFE)

Here we are again in Pinole California. It is a tough job sampling pork chops throughout Pinole. If I did not do it, Who will? Today, We are at the Alley Cafe. This is a small cafe located one block from the Pinole 'Po-Po' department. This is another institute in Pinole. It is a far cry from the big super chain 'Houses of Flapjacks'. There are only three employees working this restaurant, that has a dozen or so tables. With that in mind, you have to realize that Alley's is the opposite from fast food. You have to go into the Alley Cafe with a paper in hand and a lot of patience. If you are prepared you will be rewarded with a HUGE plate of breakfast and some home made hot sauce.

Of course, the pork chops were ordered. To accompany this grilled swine a bucket of cream gravy and a flapjack was requested. You should see the size of this pancake. It was as big as manhole cover. It was enough for both Ms. Goofy and I and with enough left over for the Pinole High School Marching Band. The pork chop was very good. The icing on the cake was some home made hot sauce. I could not pin point any particular pepper profile. It did have a kick to ignite the flames of pork chop passion.

The Alley Cafe is a very popular local breakfast nook. It is a family run restaurant with a hot sauce kick. Bring your appetite and come with some spare time. You will leave with a full belly and a smile on your face.

Alley Cafe

2265 Pear St.

Pinole, California 94564

510 724-5312

PORK CHOPS & EGGS

Once again, We return to Pinole California to absorb some breakfast pork chops. The 'Embers' is our destination today. The Embers is a local institution in Pinole. What makes this hash house different is the wood charcoal grill in the kitchen. This grill turns out some stellar ribs, roast beef,chicken, hams and of course pork chops. The Embers does not disappoint with quality and quantity of their meat dishes.

When we walked through the door our lovely waitress, Debbie, greeted us and gave us the best seat in the house. Through out our meal Debbie treated us like visiting Dignitaries. She gave us service like We were the only ones in the restaurant. There was one other customer. The pork chops were ordered. A choice of pancakes or hash browns were included with this entree. There must be an ordinance in Pinole, Ca., that states: if you order pork chops the pancakes or hash brown must incapacitate you for the rest of the day. This was one large meal. The pork chops were smoky and well seasoned. They were tender and juicy. These chops were magic on a plate. The pancakes were fluffy and light. Several hours later was a different story. My belly was not fluffy or light. Whew boy! I do not think you are supposed to take a nap after breakfast. The Embers is a great place to get your grill on!!!

The Embers

600 San Pablo Avenue

Pinole, California

510-724-4949

Debbie at the Grill

DEEP FRIED PORK CHOPS & GRAVY

Ms. Goofy and I were having a couple of burgers at a local hamburger joint. The breakfast menu was included with the list of burgers and accompaniments. One thing that caught our eye was the deep fried pork chops. Could it be true? We finished our meal and vowed to return in the name of research.

Fast forward a couple of days to this morning. We return to "The Original Red Onion" and the first sight is a Cook standing over a full griddle of bacon. So far, so good. Will they really have deep fried pork chops? The chops are ordered. Can I have gravy on those pork chops. "Sure!". The staff is cheerful and friendly. You cannot have an empty coffee cup. The humongous plate was hauled to our table. Two breaded deep fried pork chops, home fries, and two eggs all smothered in cream gravy were lowered onto the table. They include your choice of toast so you will have something to sop up all the extra gravy. Can it get any better? This was everything the doctor ordered. Sometimes in life it is all about the gravy!

The Original Red Onion
2870 Pinole Valley Rd.
Pinole, Ca. 94564
510 223-6856

SMOKED PORK CHOPS

You have been good to yourself. You have been exercising. You have not had that extra piece of dessert. Well it is time to have a big old piece of Pork. I have been craving a smoked Pork Chop. This is a beautiful specimen. We got it last summer on our ‘Ultimate Meat Adventure'.It was from the ‘Original Bavarian Sausage Delicatessen’ in Tigard Oregon. This was a fun shop. It was full of German Products. They had a large assortment of sausages. They had the most unusual black forest bacon. It even smelled wonderful in the shop.

This Chop has been smoked till cooked. It basically just needs to be heated. I dredged the chop in flour. I heated a cast iron pan. When hot I added a little oil and seared the Chop on both sides. I removed the Chop and browned a cup of rice in the remaining oil. I then added a little salt and pepper, 1 ½ cup of water and the chops. It then went into a 400 oven for 15 minutes. I served it with a little steamed asparagus.

This Pork Chop was so smoky, sweet, juicy delicious that I want to pack the car and drive back up to the Original Bavarian Sausage Delicatessen. If only it was a little closer.