Recipe of the week: The restaurant is forgotten, but the recipe lives on

Chef Matthew Kenney's Manhattan restaurants are now closed, but his dishes live on in his cookbook, Big City Cooking.

Some restaurants achieve a momentary fame, and then vanish from the limelight, said Sam Sifton in The New York Times. Yet, through a cookbook, their dishes can live on virtually forever in “the home-cooking hall of fame.”

This pork chop recipe was created in the ’90s by chef Matthew Kenney, who can no longer remember which of his several Manhattan restaurants it was served at—Matthew’s, maybe, or ­perhaps Bar Anise. “They are all gone now.” Yet the recipe lives on in his cookbook, Big City Cooking (Chronicle Books). He serves it alongside his polenta with goat cheese and rosemary, and recommends pairing it with a red wine, slightly chilled.

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