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May 23, 2018







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 Breaded pork chops

Courtesy of Steve Cybulski of Blackwater Mustard Co. (uses Blackwater’s Number 5 Tavern mustard from the former Number 5 Tavern in Hopkinton)
 
1¼ cups panko
3 tablespoons olive oil
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon onion powder
2¼ teaspoons kosher salt
1⅛ teaspoons ground black pepper
4 half-inch-thick bone-in pork chops
2 tablespoons butter
1 large shallot
1 cup chicken broth
¼ cup Number 5 Tavern mustard
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh parsley
Flour
2 raw beaten eggs
 
Preheat oven to 425 degrees. Stir together panko, olive oil, oregano, parsley, garlic powder, onion powder, kosher salt and pepper. Transfer to one-gallon zip-lock bag. Coat chops with flour, then place in breadcrumb mixture. Shake to coat well. Bake on rack for 15 minutes, then turn over and bake for 10 more minutes. Let them stand for 5 minutes. Melt butter in medium skillet over medium heat. Add shallot and saute for 3 minutes. Increase heat to medium high, then add broth. Boil for 1 minute. Stir in mustard, cream and lemon juice occasionally for 2 to 3 minutes, or until sauce thickens. Stir in chopped parsley. Serve immediately with pork chops.




with Steve Cybulski
In The Kitchen

02/01/18



 Steve Cybulski is the owner of the Blackwater Mustard Co. (120 Tyler Road, Contoocook, 746-2349, blackwatermustardco.com), which produces about 15 different flavors of gourmet mustards that are sold at dozens of small grocery stores, farm stands and restaurants across New Hampshire, Massachusetts and Maine. He also makes several specialized mustards in conjunction with local breweries that sell them on location; examples include the chocolate stout mustard at Kettlehead Brewery in Tilton, a porter mustard at Henniker Brewery, a smoked salt and double seed mustard at Lithermans Limited Brewery in Concord and an apple cider mustard at Gould Hill Farm in Contoocook. Cybulski and his mustards have appeared at several local farmers markets, as well as the Deerfield and Sandwich fairs. Mustards can also be purchased online or by calling.

 
What is your must-have kitchen item?
Oh, you’ve got to have a nice mixer. One of the main things that sets us apart is that all of our stuff is made in small batches … and there is very little automation.
 
What would you choose to have for your last meal?
Venison and pork pasty with some of Gould Hill Farm’s apple cider.
 
What is your favorite local restaurant?
I’d have to say the Appleseed [Restaurant] in Bradford. I usually like to get whatever they have for specials.
 
What celebrity would you like to see using or buying your product?
Mario Batali … [and] also the folks from Concord Beef & Seafood. They are like celebrities to me.
What is your favorite mustard flavor that you offer?
Probably the original hot and sweet. It was a gold medal winner at the 2011 [World-Wide] Mustard Competition at the National Mustard Museum in Wisconsin.
 
What is the biggest food trend in New Hampshire right now?
I’m so glad that supporting local food producers that use homemade products is starting to catch on. It’s taken a long time for that to happen.
 
What is your favorite recipe item using your mustard?
The breaded pork chops. There are so many good ways to use our mustard, though, like with grilled salmon, chicken, and white bean kale and sausage soup.
 
— Matt Ingersoll 
 





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