|
|
| Brined and Marinated Double-Cut Pork Chop with Peppered Collard Greens and BBQ Jus |
| 6 Servings |
 |
| Ingredients for the Brine |
6 C Water
2 T Sugar
2 T Kosher Salt
1/2 t Celery Seed
2 Bay Leaves
1/2 C Julienned Onion
6 Garlic Cloves, bruised by lightly mashing with the flat side of a knife
1 T Whole Black Peppercorns
4 12 oz Double-Cut Pork Chops |
|
|
|
|
| Ingredients for BBQ Jus |
1 1/4 C Veal Stock
1/4 C BBQ Sauce, store-bought
2 T Brandy
Kosher Salt
White Pepper |
| Ingredients for the Marinade |
1 T Minced Garlic
1 1/2 t Freshly Ground Black Pepper
1 T Chopped Fresh Rosemary
3/4 C Olive Oil |
| Ingredients for Peppered Collard Greens |
1 1/2 Large bunches collard greens (about 3 pounds)
1 gal Water
2 T Kosher Salt
3/4 C Ham Hock Stock
1 1/2 t Minced Shallots
1/3 t White Pepper
2 T Hot Pepper Vinegar
Bowl of Ice Water large enough to cover the collards |
| Method for the Brine |
Put the water, sugar, salt, celery seed, bay leaves, onion, garlic and peppercorns in a large nonreactive container and mix well.
Add the pork chops.
The brine should be deep enough to completely cover them.
Cover and refrigerate for at least 6, but not more than 12, hours.
Remove from the brine, pat dry, and marinate.
|
| Method for the Marinade |
Mix all of the ingredients together in a nonreactive container.
Add the pork chops and toss well.
Cover and refrigerate, turning occasionally, for at least 1, but not more than 24, hours.
Drain well when ready to cook.
|
| Method |
Preheat the oven to 425 degrees.
Sprinkle the chops lightly, but evenly, with salt and pepper.
Sear the chops for 3 minutes on each side on either a hot grill or a heavy grill pan.
Put the chops into the oven and roast for about 12 minutes, or until they reach an internal temperature of 130 F. (You may continue to grill the chops, but oven heat is more even and the chops are less likely to dry out)
Remove and let rest for 10 minutes before serving.
|
| Method for BBQ Jus |
Combine the veal stock, BBQ sauce ad brandy in a heavy
bottomed nonreactive saucepan over medium heat.
Bring to a boil, reduce the heat to low, and let simmer for 10 minutes.
Strain and season to taste with salt and pepper.
|
| Method for Collard Greens |
| Wash the collards in two waters and remove the sterns.
Stack the leaves and chiffonnade them by cutting them in
1/8-inch strips.
Cutting the leaves this thin will cause the fibers to break down sooner, thus the collards won’t have to be cooked so long and can retain their green color.
Put the water and salt in a large nonreactive pot and bring to a boil over high heat.
Blanch the collards for three minutes.
Drain and shock then in the ice water. This will stop then from cooking any longer and set their green color.
Remove and squeeze dry.
You can do this a day ahead and refrigerate.
When ready to serve the collards, heat the ham stock in a large frying pan over medium-high heat.
Add the shallots and simmer for 2 minutes.
Add the collards and cook just long enough to heat them through.
Toss with the pepper and vinegar.
Serve with a slotted spoon to remove and excess liquid. |
|
|
|
|
|
