Ingredients
1 qt. water
1 qt. juice of freshly squeezed oranges
1/4 c. Sea salt
1/4 c. brown sugar
2 hot peppers
1/4 c. minced bacon
1/2 c. small diced onion
2 clove garlic
1/4 c. small diced apple
1/4 c. sliced mushrooms
1/4 c. small diced butternut squash
1/4 c. blanched and chopped Swiss chard
4 double-cut pork chops
salt
Freshly ground black pepper
2 oz. olive oil
1 large onion
1 clove garlic
1/2 stalk celery
1 tsp. hot pepper
2 tbsp. flour
1/2 c. beef broth
1/2 c. canned chopped tomatoes
Preparation
Step 1For the brine: Combine all ingredients in a mixing bowl.Step 2For the farce: Render bacon and sweat remaining ingredients over medium heat, until butternut squash is tender and most of liquid has evaporated. Transfer to a piping bag fitted with a round tip and reserve.Step 3Marinate pork chops in 1/2 gallon of brine 8 to 12 hours in refrigerator.Step 4Remove 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.Step 5Using filled piping bag, fill each chop with 1/4 to 1/2 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.Step 6Serve over creamy white corn grits.
