SORGHUM BRINED FALL PORK CHOPS WITH CORN PUDDING AND APPLE & SWEET ONION SLAW

CHEF: MARC DEMARCO RESTAURANT: THE BILTMORE ESTATE

INGREDIENTS:

4 each center cut, bone on pork chops, approximate 10-12 oz. per chop ½ gallon tap water ½ cup kosher salt 1/3 cup sorghum ¼ 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

METHOD:

1. Combine 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. 2. When cooled add pork chops and let brine 6-12 hours. 3. After brining, remove pork chops and let air dry, discard brine. 4. Heat 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.

CORN PUDDING INGREDIENTS:

6 cups fresh corn kernels 2 cups heavy whipping cream 4 whole eggs, beaten Pinch fresh grated nutmeg 1 tbsp. kosher salt ½ tsp. ground black pepper Whole, unsalted butter as needed

CORN PUDDING METHOD:

1. Take half of the corn and place in blender or food processor and blend with heavy cream and eggs until smooth. 2. Fold in remaining corn kernels and season with nutmeg, kosher salt and black pepper. 3. Butter large casserole dish and add corn mixture. 4. Bake in a 325°F oven for 45 minutes until done.

APPLE AND SWEET ONION SLAW INGREDIENTS:

1 head red cabbage, thinly sliced 2 each honey crisp apples, julienned 1 each sweet or Vidalia onion, julienned ½ cup celery, diced ½ cup plain Greek yogurt ¼ cup mayonnaise ¼ cup apple cider vinegar 1 tsp. ground cumin ¼ tsp. ground black pepper 1 tbsp. fresh lime juice 1 tbsp. kosher salt ½ tsp. ground black pepper

APPLE AND SWEET ONION SLAW METHOD:

1. Combine all ingredients together in large bowl and toss well to combine. Season with kosher salt and ground black pepper. 2. Let sit one hour before serving to develop flavors.