SORGHUM BRINED FALL PORK CHOPS
WITH CORN PUDDING AND APPLE & SWEET ONION SLAW CHEF: MARC DEMARCO RESTAURANT: THE BILTMORE ESTATE
INGREDIENTS:
METHOD:
4 each center cut, bone on pork chops, approximate 10-12 oz. per chop
1. C ombine water, salt, sorghum, bay leaves, herbs and orange in pot and bring to a boil. Let simmer for one minute to combine ingredients. Remove from heat and cool completely.
½ gallon tap water ½ cup kosher salt 1/3 cup sorghum
2. W hen cooled add pork chops and let brine 6-12 hours.
1/4 cup canola oil 4 each bay leaves 1 tbsp. cracked black peppercorns Pinch of fresh rosemary Pinch of fresh thyme 1 large orange, juice and zest
32 / OCTOBER 2020 /
Manteo to Murphy
3. A fter brining, remove pork chops and let air dry, discard brine. 4. H eat a cast iron pan over high heat, add ¼ cup canola oil and add pork chops. Serve on one side for 7 minutes. When well browned, flip pork chops and sear on other side for another 7 minutes until a medium temperature is achieved. Cook a little longer for well done.
