Pork chops, as in more than one? This must be a misprint. How could one plate be so giving? Mardi, a refined, open-air restaurant with black and white checked flooring and plenty of plant life in the Palihouse West Hollywood courtyard, delivered porcine excess. Chef Kris Tominaga also steers culinary direction for sister restaurant The Hart & The Hunter. He described Mardi’s food as less rustic, with more California and European influences.

Tominaga’s platter of Peads & Barnetts Pork Chops ($35) were thin-sliced, featuring deep flavor, winning sears, and considerable fat caps. The seasonal fall preparation co-starred subtly sweet fennel marmalade and pleasantly bitter mustard greens. Look for the Mardi pork chop preparation to change seasonally, and keep your eye on other large-format Platters.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.