Carnivorous icon Isaac Toups of Toups Meatery in New Orleans, LA is making his fried bone-in pork chop sandwich with zucchini pickles and espresso aioli. Isaac breaks down the importance of marinating, the joys of pickles, and the difference between mayonnaise and aioli (hint: there’s not a big difference).

Check out the recipe here: https://www.vice.com/en/articl....e/y3v9kv/fried-bone-

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