"There’s nothing more Canadian than covering a pork chop with a maple bacon sauce," says Matty Matheson in his latest cookbook, the ingeniously titled: Matty Matheson: A Cookbook .
"This is a dish that people still ask me about nine years after we opened. I’m talking about you, Junzy! Maybe just one person, but still...the salty, fatty, crispy, molasses-y, Jacky-mustardy sauce is what really made this pork chop. The chop itself was a great piece of meat (by no means, don’t let me mislead you), but if you put that sauce on a burning diaper filled with baby shit, you would be sucking that sauce off it like a soup dumpling from Chinatown. Ask your butcher for a centre-cut double-bone 430 g pork chop. This is the Rolls-Royce of pork chops. Also ask to keep a fat cap on—tell him not to trim that fat too much."