A Fine Pork Chop

…revisited for lunch

The Globe Restaurant on Pacific at Battery is open late, frequented by off-duty cooks, so they say, and folks like us, hungry after a movie at the Embarcadero.


The room is a nice size with high ceilings; entry and bar at one end, partially open kitchen at the other. Feels good to be in this place bustling with diners. It was quite noisy until the group of nine near us were fed, happy and gone. It was quite dark, as well, so my pictures are pretty grainy – I won’t use a flash in such a place.


We started, sharing a lil gem salad from Mariquita Farm. Just right.


My pork chop with cabbage and potatoes was so good and I was so hungry, that I forgot to take its picture – even though artfully presented. Well, you’ll have to imagine what’s in my tummy. But this is about that pork chop revisited. No way I could eat all of it, so I took most of that part at the top – including the bone – home.

Next day at lunch I decided to recreate that dinner as best I could. I peeled and cut up a red potato – this variety happens to have red flesh, as well, a colorful paring with the cabbage – and set it to cooking slowly in duck fat. Duck fat and cabbage are long time lovers… I trust the potato can love a little, as well.


I chopped half of a small Savoy cabbage to add to the skillet at just the right time.


Remains of the Globe pork chop, were diced and added to the skillet, along with a bit of white wine, salt, pepper and tarragon. After thoroughly warming and bubbling for a few minutes, lunch slid nicely onto my dish.


Not exactly the atmosphere of the Globe, but the flavors and textures are there for a fine treat. Yum.

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