Ingredients
1qtwater
1qtorange juice,freshly squeezed
¼cupsea salt
¼cupbrown sugar
2hot peppers
¼cupbacon,minced
½cupsmall onion,diced
2clovegarlic
¼cupsmall apple,diced
¼cupmushrooms,sliced
¼cupsmall butternut squash,diced
¼cupSwiss chard,blanched and chopped
4double-cut pork chops
salt
freshly ground black pepper
2ozolive oil
1largeonion
1clovegarlic
½stalk celery
1tsphot pepper
2tbspflour
½cupbeef broth
½cuptomatoes,canned, chopped
Preparation
Combine all brine ingredients in a mixing bowl.
Render bacon and sweat remaining farce ingredients over medium heat, until butternut squash is tender and most of the liquid has evaporated. Transfer to a piping bag fitted with a round tip and reserve.
Marinate pork chops in half gallon of brine for 8 to 12 hours in refrigerator. Remove pork chops from brine and make a 1-inch incision in chop, horizontally, just under bone, in such a way as to allow chops to be adequately stuffed.
Using filled piping bag, fill each chop with ¼ to ½ cup farce. Season chops with salt and pepper. Sear chops in a cast-iron pan over medium-high heat with olive oil.
Once chops are uniformly seared, remove from pan. Reduce heat to medium low. Add onion to pan and cook until mahogany in color, stirring constantly.
Once onion has browned, add garlic, celery, and hot pepper. Cook until tender. Add flour, stirring frequently. Once flour has been fully incorporated, add broth and tomatoes. Raise heat to medium high and return pork chops to pan. Simmer 15 minutes.
Season to taste with salt and pepper. Serve over creamy white corn grits.
