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Presidents/Grover Cleveland

AT THE TABLE WITH GROVER CLEVELAND

A chop, pickled herring & Swiss cheese

The preserved fish and cheese are small accompaniments; the hot chop anchors the plate.

Dinner25 min + restingServes 2
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A chop, pickled herring & Swiss cheese — the black-and-white years
The black-and-white years · Serving illustration

THE STORY ON YOUR PLATE

The dinner Cleveland wished he was having

More about Grover Cleveland →

The twenty-second and twenty-fourth president served two nonconsecutive terms.

Family or White House tradition

A letter reported in later culinary history has Cleveland wishing for pickled herring, Swiss cheese and a chop. We choose pork for the unspecified chop and add rye bread and mustard to complete the plate.

The president & the table

A letter attributed to Cleveland in presidential culinary histories sets a very specific alternative to formal French dining: pickled herring, Swiss cheese and a chop at Louis’. The remembered preference is for a plain, satisfying combination rather than another procession of rich courses.

Behind this story

Margaret Brown Klapthor, The First Ladies Cook Book, revised edition (1982), Cleveland chapter. The letter is reported through the later culinary history.

APRON ON. HISTORY CAN WAIT.

Make it at home.

Serves 2

What you’ll need

Let’s make it

  1. Pat pork dry and season lightly. Heat oil in a skillet over medium-high heat.

  2. Sear chops for 3–4 minutes per side, then reduce the heat and add butter. Cook until the centre reaches 63°C / 145°F; thickness determines the time.

  3. Rest the chops for at least 3 minutes.

  4. Serve each chop with separate portions of ready-to-eat pickled herring, Swiss cheese, rye bread and mustard. Keep herring chilled until serving.

Cooking notes

Metric and US measures are approximate equivalents. For baking, use weights when you can.