Double Cut Pork Chop

Makes 6 Servings

6 lbs. Double cut pork chop
12 fl oz Pork chop brine
12 fl oz Sugarcane apple glaze
2 ¼ lbs Pecan sweet potatoes
12 fl oz Southern style greens

Southern Style Greens
3 lbs. Mustard greens – 3lbs
1 T Crystal hot sauce – 1TBL
¼ C  Slab bacon
1 Yellow onion
1 Smoked ham hocks
½ tsp Kosher salt
2 T  Dry mustard
2 T  Brown sugar
1 C  Chicken stock

Cook bacon until crispy, add onion, sauté until clear. Place greens and seasonings in a pot and cook until tender.

Pork Chop Brine
1 G  Water
1 C  Kikkoman’s soy sauce
1 T  Fresh rosemary
1  Bay leaf
1 T  Black peppercorn
½ tsp  Kosher salt
2 T  Dry mustard
1  Yellow onion
¼ C  Brown sugar
4 T  Peeled garlic

Place all ingredients in a kettle or large pot. Bring to a boil and let simmer for 15-20 minutes. Drain into large lexan and add ice. This will do 2 things: one, dilute the brine and two, cool it down.

Sugarcane Apple Glaze
2 C  LeBlanc red pep/cane syrup
1 C  Chicken stock
1 ½ Cored and diced medium Granny Smith apples

Place pepper jelly and chicken stock in a sauce pot and reduce by 30%. Then add apples and reduce another 20%. The reason the apples are added at this time is so they don’t break down and still have texture.

Pecan Sweet Potatoes
2 lbs. Sweet potato
¼ C  Brown sugar
2 T  Pecan pieces
¼ C  Unsalted butter

Roast Sweet Potatoes on 350 for about 45 minutes to an hour (depending on the size of the potato). You should be able to run a knife through the middle to check for doneness. Allow potatoes to cool, then peel and slice. Heat butter slowly in a pan and add brown sugar, then whisk together. Place sweet potatoes in baking dish, then pour the butter/sugar mixture over them and top with pecans. Reheat in the oven at 350 for 15 minutes.