“Flavor City” — Guy Discovers Lemonade Pork Chops at a 24/7 Reno Institution
“Dude, that’s flavor city right there.” That’s what Guy Fieri declared after biting into executive chef Lenny Curtis’s signature lemonade pork chops at Gold & Silver, a Reno joint that’s been serving customers around the clock since 1956. And when Guy calls something “flavor city,” you know it’s earned.
This isn’t your typical diner. Gold & Silver has only closed its doors one single day in over 54 years — that’s 473,000 hours of continuous operation, with slots on one side and steaks on the other. As Guy put it, walking in feels “like it could be the mid-’60s.” It’s the kind of old-school establishment where three and four generations of families have been coming back for decades.
The Lemonade Pork Chop: A Recipe Born at Home
When Chef Lenny revealed he’d be making lemonade pork chops, even Guy was skeptical. “Lemon and pork I dig it, but really, lemonade?” The answer surprised him.
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This isn’t lemonade from a can. Lenny starts with whole lemons — rinds, seeds, and everything — adds sugar, and grinds them down completely. Water gets processed in until they’ve got about a gallon of fresh lemonade. When Guy tasted it, his attitude changed immediately: “You have the oil in the rind getting into that — that’s why that tastes so rich. Get the BAM, the true flavor. That’s changed my lemonade attitude.”
From there, the sauce comes together: ketchup, three cups of brown sugar, soy sauce for saltiness, apple cider vinegar for bite, paprika, chili powder, granulated garlic, onion powder, black pepper, fresh ginger, basil, thyme, and oregano. Where did Lenny develop this recipe? “I try all my recipes on all my children and my wife first,” he told Guy.
The pork chops themselves are cut in-house — just like the steaks. They get dredged in seasoned fry flour, browned on both sides to let that breading hook up, then covered in sauce and baked at 350°F for about an hour and 45 minutes, wrapped in double plastic and double foil.
The Verdict
When Guy finally cut into that chop, the aroma hit him first. “Smell the aroma — it’s nuts, man. Look at the sauce.” The meat was fall-off-the-bone tender, with the sauce cooked all the way down into the chop. Guy described the flavor as reminiscent of sweet and sour sauce with a little heat, a little vinegar bite. “This is old school style and probably the way your grandma made them, but with a new attitude and some really big flavor.”
Locals clearly agree. One customer raved, “The pork chop is to die for — it’s fall off the bone tender. Porky deliciousness.”
Tips from the Gold & Silver Kitchen
Use the whole lemon: Don’t just squeeze juice. Grinding the entire lemon — rind, seeds, and all — releases oils that create a richer, more complex flavor than juice alone.
Brown before braising: Dredging the pork chops in seasoned flour and browning both sides before baking creates a crust that helps the sauce adhere and adds texture.
Stir mid-bake: Lenny specifically mentioned stirring the sauce before baking and again in the middle of cooking. This helps reduce the sauce evenly and coats the meat thoroughly.
If you’re hunting for more creative pork preparations, check out a Pork and Fennel Sausage Roll from another Flavortown favorite.
Gold & Silver is one of those rare places where old-school means quality, not outdated. For more spots Guy has visited, browse our restaurant directory.