John Toth, The Darkroom Photography
Pork Chop Sea Island
Pork Chop with Collard Greens, Bacon and Rutabagas, and Pot Liquor Jus
By Jordan Poteat, Sea Island
For pork chops:
Ingredients:
4 Hunter Cattle or good quality 8-10 oz. bone-in pork chops
1 Fire & Flavor Pork Brine
1 c. water
1 Tbsp. Fire & Flavor Pork Rub
1 Tbsp. kosher salt
1 Tbsp. fresh black pepper
3 Tbsp. Georgia Farms Olive Oil
Directions:
Combine water, brine and pork and brine for 2 hours. Remove and pat dry. Combine rub, salt, pepper and olive oil and season pork chop generously. Pan sear in over medium high heat until golden brown and cooked to medium, approx. 5 minutes on each side. Remove from pan and hold hot.
For collard greens:
Ingredients:
2 bunches fresh collard greens washed, stemmed, cut into thin strips
1 Vidalia onion, small diced
2 smoked ham hocks
2 qt. ham or chicken stock
1 c. apple cider vinegar
1 Tbsp. honey
salt, pepper, and Tabasco sauce, to taste
Directions:
Gently sauté onion in butter until translucent, increase heat to medium high and add collard greens. Stir gently, then allow to steam for 5 minutes. Add ham stock, vinegar and honey and bring to a gentle simmer. Continue to simmer for 45 minutes or until collard greens are tender. Strain and reserve the cooking liquid and season collard greens to taste.
For pot liquor jus:
Ingredients:
reserved pot liquor (cooking liquid from collard greens)
2 Tbsp. butter
2 Tbsp. sliced chives
1 Tbsp. black pepper
kosher salt, to taste
Directions:
Add pot liquor to saucepan and reduce by half. Using a whisk or stick blender emulsify in butter, then season with remaining ingredients. Check for seasoning and reserve warm. Serve over/with pork chops and collard greens.
For Bacon and Rutabagas
Ingredients:
2 fresh rutabagas
1 c. Broadfield bacon, cut into 1-inch strips
salt and pepper, to taste
Directions:
Peel and dice the rutabagas into 1/2-inch cubes, then blanch in salted water until just tender. Gently cook bacon over medium low heat until crispy, remove from pan, drain off excess grease and add rutabagas and allow them to caramelize on all sides.
Georgia bounty sources: Pork chops from Hunter Cattle Co., Brooklet. Fire and Flavor products from Fire & Flavor Grilling Co, Bogart. Broadfield bacon and honey from Broadfield Plantation. Olive oil from Georgia Farms Olive Oil. All of these products are available at The Market at Sea Island.
