Cooking Our Favorite Restaurant Dishes at Home

There is little doubt about the fact that Gothamist’s best dinner so far this year was in the upstairs dining room at BLT Fish. It may very well have been the perfectly cooked and prepared fish. It could have also been that it was just as good as we remembered Cello, Chef Laurent Tourondel's first hit in the city. But what may have taken it to another level was something much simpler.

Warm Biscuits.

The first thing you get at BLT Fish is a plate full of warm, buttery, flaky chive biscuits. Each bite was something we savored, as it became exceedingly obvious that they were loaded with all dairy products known to mankind. While debating whether to treat ourselves to another, we realized we didn’t need to. A little BLT recipe card with the preparation details is served along with the biscuits, ready to take home.

This week’s Gothamist recipe features the BLT chive biscuit recipe, to their exact instructions. Not only are these biscuits a treat on their own, but Gothamist used them as a side for honey glazed pork chops and garlic broccolini.

Gothamist Recipe


BLT's Warm Cheddar & Chive Biscuits
honey glazed pork chop, garlic broccolini

The BLT recipe makes 8 biscuits. Gothamist has reheated them after being frozen – they are still great.

Ingredient Shopping List
Recipe serves two people with extra biscuits.

2 (5-ounce) pork chops (rib or center cut preferred)
Kosher salt and freshly ground pepper
Extra Virgin Olive Oil
2 large cloves garlic
1 lemon
2 bunches broccolini (can be found at Citarella. Bunches are usually small).

for biscuits:
1 ¼ cups flour
2 tsp baking powder
1 tsp kosher salt
¼ tsp cayenne pepper
2 tblsp shortening
3 tblsp butter
1 tablsp chopped chives
1 cup grated sharp cheddar
1 ¼ cup heavy cream

Estimated cost of ingredients: $27 at Fairway

Special Equipment:
Mixer, kitchen brush

Make the Biscuits

Place oven on 375.

Mix together the flour, baking powder, salt and cayenne in a mixer. Chop the cold butter and place the shortening into the flour and mix the ingredients briefly. The butter should remain chunky. Toss in the chopped chives and cheese. Pour in cream and mix until it just comes together, about 1 minute. Do not overmix.

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Place into muffin tins and bake for 15-17 minutes. Sprinkle sea salt on them when they come out of the oven (optional, but we recommend it).

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Sear the Chops

Preheat oven to 350.

Heat a large skillet over high heat. Dry the pork chops well and season with salt and pepper. Add the oil to the pan and heat until just about to smoke. Lay the chops in the pan and cook until browned on the first side, about 3 minutes. Turn the chops and cook until the second side is browned about 3 minutes more. Reserve the pan for later use. Transfer the chops to a platter.

Brush each side of the pork chop with a light layer of the honey and place into preheated oven. Check on the chop after about 6-7 minutes, it should be about medium at that mark.

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Make the Broccolini

Place salted water on high heat and bring to boil (preferably while searing the chops above).

Chop two cloves of garlic.

Clean your broccolini by cutting off the very end of the stems. Blanch in water for about 3 minutes and strain. They should still be very al dente. You can shock them in cold ice water for about a few seconds to shock them and stop the cooking, or just proceed to next step.

Place a glug of olive oil in pan in which you made the pork and set to a medium heat. When the oil is shimmering, add the garlic and then the broccolini. Sauté for about two minutes, seasoning with salt, pepper, a squeeze of lemon juice and a tablespoon of water. Make sure to deglaze the pan. Check for doneness and set aside, but keep in the pan.

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Finish the Dish

Place a couple of biscuits in the oven to get warm again. Warm the broccolini on low heat.

Place the broccolini and a biscuit on the plate. Place the pork chop on top of the broccolini and serve.