Pork producers from Virginia, North Carolina and Iowa recently donated 54,000 lb. of pork products, which equated to $100,000, to the Capital Area Food Bank (CAFB). This donation marks the culmination of the #100kPorkChop Challenge, a competition celebrating the finest pork chop dishes in the Capital Beltway area of Washington, D.C.
“As pork producers, we take immense pride in ensuring the well-being of our pigs and producing the most nutritious products possible while keeping them affordable for everyone,” said Roy Lee Lindsey, executive director of the Virginia Pork Council, during a ceremony to recognize the donation. “This competition reinforces our commitment to fighting hunger, supporting those in need, and uplifting the local restaurant community in the Capital Beltway. We hope you share in this pride.”
The winner of the 2024 contest was Sloppy Mama’s BBQ, owned by Joe and Mandy Neuman of Arlington, Va. They were chosen from 28 restaurants who participated. Thousands of people in the region voted to make them one of five finalists. Other finalists included:
- Miss Toya’s Southern Kitchen with Chef Duane Hamilton
- Dauphine’s with Chef Douglas Alexander
- Rasika West End with Chef Vikram Sunderam
- Death Punch Bar with Chef Darren Norris
Three judges, Jason Smith, chef and proprietor of 18 Restaurant Group (North Carolina), Steve Sadowski, associate dean at the Culinary Institute of Virginia, and Trish Cook, past president of the Iowa Pork Producers Association, selected the final winner.
Sloppy Mama’s BBQ entered the contest after they were encouraged by a friend in the food industry.
“We thought we could put together a good pork chop that could compete with the finest restaurants around,” Joe Neuman said. “The winning recipe was a smoked and fried pork chop crusted with a chicharron crust. It was topped with smoked jalapeño country gravy, and a dilly salad.”
Neuman said the inspiration for the dish was taking dishes they had made in the past and techniques they are using now to create the best pork chop they could. He said he enjoys cooking with pork.
“I like cooking with pork because it’s super versatile and delicious, and our customers love it,” he added.
The $100K Pork Chop Challenge donates to the CAFB, and the winner of the contest also receives $100,000.
Neuman says they will use their winnings to also give back.
“We’re going to give a good chunk of it to our staff,” he said. “We’ll also donate some to another local food bank, and then I think my wife and I are going to take a small trip. Outside of that, we’re looking into increasing refrigeration for our business.”
The $100K Pork Chop Challenge was a collaboration between The Virginia Pork Council with support from the Iowa Pork Producers Association, North Carolina Pork Council, and the National Restaurant Association.
