Eso’s Grilled Bone-In Pork Chop With Sweet Potatoes, Bourbon And Bacon-Braised Brussels, And A Smoked Honey Gastrique
Bacon-Braised Brussels
Serves: 4
Equipment
Mandolin or sharp chef’s knife
Pan (preferably cast iron)
Metal spoon
Ingredients
1 cup cooked bacon with reserved fat
1 quart Brussels sprouts, shaved
1 tbsp. bourbon
1/2 cup heavy cream
1/2 tsp. garlic, minced
1/2 tsp. shallot, minced
Salt and pepper to taste
Method
Set mandolin to 1/8-inch, and shave Brussels nice and thin. Make sure the pan is hot when adding the reserved bacon drippings. Add bacon and sweat, but do not burn. Quickly throw in shallots, garlic and shaved Brussels, and cook for about 10 seconds, tossing in the pan. Deglaze the pan with bourbon, burn off the alcohol, and add cream. Reduce until the cream is nice and thick, and add salt and pepper to taste.
Cromwell’s Honey-Glazed Sweet Potatoes
Equipment
Large metal bowl
Large sheet pan
Strainer
Ingredients
3 lbs. sweet potatoes from Cromwell Farms in Pungo
1/2 cup honey from Golden Angels Apiary in Linville
2 tbsp. pickled thyme
Salt and pepper to taste
Method
Peel potatoes, dice into medium-sized cubes, and put into cold water. Strain potatoes, place into a large bowl, and toss with honey, thyme, salt and pepper. Put onto a sheet pan, and roast for 15–20 minutes at 400 degrees to pull out the natural sugars.
Smoked Honey Gastrique
Equipment
Smoker
Ingredients
2 cups honey from Golden Angels Apiary in Linville
Method
Smoke honey until it becomes extremely golden and dark caramel in color. It should taste sweet and smoky.
Grilled Chairman’s Choice Pork Chop
Equipment
Grill
Grill tongs
Ingredients
10 oz. pork chop, hand-cut and bone-in
Salt and pepper to taste
Method
Make sure the grill is hot enough to char but not burn. Grill chops for 6–7 minutes per side, and let rest for 5–10 minutes depending on size.
Virginia Beer Pairings
Commonwealth Brewing’s Mano Del Puma, a Mexican-style lager, 4.8% ABV
Ocelot Brewing’s Country Roads, a classic saison, 6.7% ABV
“Both choices are smooth and light,” says Esoteric co-owner Kristina Chastain, “the perfect accompaniment to a hearty dish that won’t overpower the taste of the entree but instead complement it nicely.”
Author: Chris Murphy
