ChopHouse

UPCOMING EVENTS

ChopHouse Event
$20 Three Course Sunday Dinners

Milwaukee ChopHouse
SUNDAYS – 5 PM-CLOSE

Choice of
Clam Chowder or Wedge Salad

Selected Entrées
Braised Beef Short Ribs with Root Vegetables
10 oz. Prime Rib with Au Jus
Grilled Salmon with Cilantro Buerre Blanc

Choice of Dessert
Chocolate Cake or Carrot Cake

   ChopHouse Recipes

Find tasty recipes from each of our ChopHouse locations here. New recipes from each location are updated monthly!


Featured ChopHouse RecipeSearch ChopHouse Recipes
ChopHouse Recipe  Lobster Mac and Cheese
Chef Chris Hammer
ChopHouse Meals

  • 1 Cup Heavy Cream

  • 1 Cup Whole Milk

  • 1 ½ Cups grated Asiago cheese

  • 2 tsp Truffle oil

  • Cooked Lobster Meat

  • Penne Noodles



Bring cream and milk to a simmer under low heat. Slowly add the grated cheese stirring it in to the sauce to melt it together. Wisk in the truffle oil and the sauce is complete.


To complete the Mac and Cheese pour sauce over cooked penne noodles and add already cooked lobster meat to a pan.


Heat until the noodles and lobster are warm and add a dash of salt and pepper, then serve and enjoy!



ChopHouse Recipe  Apple Sofrito Crusted Pork Chop
Tyler Malson
Serves 6-8 People
 


  • 1 Teaspoon, Annatto Seeds

  • 1 EA Julienne, Spanish Onions

  • 1 Tablespoon, Minced Garlic

  • 1 Ea, Julienne Granny Smith Apples

  • 1 EA, Julienne Green Peppers

  • 1 EA, Julienne Red Peppers

  • 1 Teaspoon, Olive Oil

  • To Taste, Salt & Pepper



In a sauté pan on low heat add olive oil, garlic and annatto seed, than add the Spanish onions sauté until translucent, add red and green peppers Sautee until everything is light wilted, take off heat. Than add the Julianne apples Light mix and reserve for the grilled pork chop.



After the pork chop is grilled lightly coat it with the sofrito and serve


ChopHouse Recipe  Jalapeno Apple Sauce
Tyler Malson
Serves 6-8 People
 Featured this October at Milwaukee ChopHouse!

  • 1 to 2 EA Jalapeño pepper with out seeds

  • 1 EA White Onion

  • 5 EA Granny Smith Apples

  • 1 QT Chicken Stock

  • 2 TBLS Garlic

  • 1 EA Shallot

  • 1\2 CUP White Wine

  • 1 Teaspoon Dried Thyme

  • To Taste Salt & Pepper

  • To Taste Brown Sugar



 In a sauce-pan sauté the onions, garlic, shallot, jalapeño and diced granny smith apple. Do not brown! Add the dried thyme, than deglaze with white wine and reduce until dry, than add the chicken stock and reduce by half. Puree the apple sauce with a blender or food mill. Finish the sauce with salt and pepper. Finish with the brown sugar to desired sweetness.



Straight to Your Plate - Monthly Dish

Milwaukee ChopHouse