Sugar Cane Syrup Brined Pork Chop with Collard Greens and Butter Beans

Sugar Cane Syrup Brined Pork Chop with Collard Greens and Butter Beans | 0 Comments
From Deep Fried Buttermilk Quail , Aired on Thu 7/14
Chef Jeff Henderson,
Instructions
Sugar Cane Syrup Brined Bone-In Pork Chop 
 
WHAT YOU NEED
2 cups water
½ cup kosher salt
½ cup granulated sugar
1 teaspoon juniper berries
½ teaspoon whole black peppercorns
1 head of garlic, halved
4 large sprigs thyme
1 bay leaf
4 tablespoons sugar cane
2 inch thick pork chops, bone in
2 tablespoons canola oil
3 tablespoons unsalted butter
6 garlic cloves
 
WHAT TO DO
1. In a medium pot over medium high heat, bring water to a boil. Add salt, sugar, juniper berries, peppercorns, garlic, 2 sprigs thyme, bay leaves and sugar cane. Stir to dissolve salt and sugar. Skim off residue and cool down brine with ice cubes. Stir until brine is cool. Add pork chops to brine.  Cover and chill in the refrigerator for at least 12 hours.
 
2. Preheat oven to 450 degrees. Remove pork chops from brine; pat dry. Heat oil over medium-high heat in a large cast-iron skillet. Cook chops until both sides are golden brown, 8-10 minutes.
 
3. Transfer skillet to oven and roast chops, turning every 2-3 minutes to prevent them from browning too quickly. Remove chops and set aside. Reserve fat from skillet and place over medium heat. Add butter, garlic cloves, 2 thyme sprigs and cook until butter browns. Using a spoon, baste chops with butter and serve.
 
Speckled Butter Beans with Bacon
 
WHAT TO DO
1 tablespoons unsalted butter
5 strips smoked bacon
1 medium onion, finely diced
1 jalapeño pepper, diced
1 tablespoon fresh garlic, minced
2 bay leaves
4 cups low sodium chicken broth 
2 16-ounce bags frozen butter beans
Kosher salt, to taste
Fresh ground pepper, to taste
 
WHAT YOU NEED
1. Add butter, bacon, onions and jalapeño peppers to a hot cast iron Dutch oven over medium-high heat. Sauté for 2 minutes. Add garlic and bay leaves.  Cook until garlic becomes fragrant.
 
3. Pour in chicken stock and beans. Season with salt and pepper.  Bring to a boil and reduce heat to low.  Cover beans and simmer for 25 minutes or until tender. Remove from heat and serve.
 
Sautéed Collard Greens with Bacon and Sugar Cane Syrup
 
WHAT YOU NEED
2 tablespoons unsalted butter or olive oil
3 tablespoons smoked bacon, diced
½ cup yellow onion, finely diced
1 bunch fresh collard greens, washed and coarsely chopped 
3 tablespoons chicken stock
Kosher salt to taste 
Black pepper to taste
2 tablespoons sugar cane syrup 
 
WHAT TO DO
1. In a large skillet melt butter or oil.  Add bacon and onions to skillet. Sauté until onions have softened and bacon is crisp. Add collard greens and stock to pan. Sauté greens until tender, but still have a little crunch. 
 
2. Season greens with salt and black pepper. Drizzle 2 tablespoons of pure sugar cane syrup onto greens and serve. 
 
 
Ingredients
  • 2 cups water
  • ½ cup kosher salt
  • ½ cup granulated sugar
  • 1 teaspoon juniper berries
  • ½ teaspoon whole black peppercorns
  • 1 head of garlic, halved
  • 4 large sprigs thyme
  • 1 bay leaf
  • 4 tablespoons sugar cane
  • 2 inch thick pork chops, bone in
  • 2 tablespoons canola oil
  • 3 tablespoons unsalted butter
  • 6 garlic cloves
  • 1 tablespoons unsalted butter
  • 5 strips smoked bacon
  • 1 medium onion, finely diced
  • 1 jalapeño pepper, diced
  • 1 tablespoon fresh garlic, minced
  • 2 bay leaves
  • 4 cups low sodium chicken broth
  • 2 16-ounce bags frozen butter beans
  • Kosher salt, to taste
  • Fresh ground pepper, to taste
  • 2 tablespoons unsalted butter or olive oil
  • 3 tablespoons smoked bacon, diced
  • ½ cup yellow onion, finely diced
  • 1 bunch fresh collard greens, washed and coarsely chopped
  • 3 tablespoons chicken stock
  • 2 tablespoons sugar cane syrup

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