Grilled Pork Chop

SAVORY

Nov 24

Butter Beans, Grilled Cabbage, Black Garlic Jus

Chef Mark Bolchoz of Indaco | Charleston, SC

INGREDIENTS

Pork Chop:
Yield: 4 servings
6 cloves garlic, thinly sliced
1 yellow onion, thinly sliced
2 lemons, thinly sliced
4 sprigs rosemary
4 bay leaves
2 tablespoons black peppercorns
1 cup kosher salt
½ cup granulated sugar
Four 12-ounce pork chops

Butter Beans:
Yield: 2 quarts
2 strips bacon, sliced
½ yellow onion, chopped
8 cloves garlic, chopped
1½ quarts butter beans
10 sprigs thyme
2 sprigs rosemary, chopped
2 bay leaves
2 dashes hot sauce
Kosher salt
Ground black pepper

Black Garlic Jus:
Yield: 2 cups
2 tablespoon neutral oil
6 cloves garlic, sliced
2 shallots, sliced
8 sprigs thyme
12 cloves black garlic, sliced
1 cups Marsala wine
3 quarts bone broth
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
Kosher salt

Grilled Cabbage:
Yield: 4 servings
1 head green cabbage, cut into 6 wedges
4 tablespoons neutral oil
Kosher salt
Ground black pepper

METHOD

For the Pork Chop:
In a pot over medium heat, add garlic, onion, lemons, herbs, peppercorns, salt, sugar, and 1 quart water. Bring mixture to a simmer. Cook 15 minutes. Strain into a large, nonreactive container with 2 quarts ice cubes. Stir until ice has fully melted. Add pork chops. Cover and refrigerate 4 hours.

For the Butter Beans:
In a large pot over medium heat, add bacon. Cook until fat has rendered and bacon is golden brown. Add onion and sauté until onions are caramelized. Add garlic, beans, herbs, and hot sauce. Season with salt and pepper. Cover mixture with ½-inch water. Bring to a simmer, then cook 25 minutes, or until beans are fork-tender. Reduce heat and keep warm.

For the Black Garlic Jus:
In a saucepan over medium flame, heat oil. Add garlic and shallots. Sauté until alliums are caramelized. Add thyme and black garlic. Cook until black garlic has softened. Deglaze pan with wine. Continue to cook until au sec. Add stock. Bring mixture to a simmer. Cook until liquid has reduced by two-thirds. Strain mixture into a fresh pot over low heat, discarding solids. Whisk in mustards. Taste and adjust seasoning with salt. Reduce heat and keep warm.

For the Grilled Cabbage:
Heat and prepare a grill. In a mixing bowl, toss to coat cabbage in oil, salt, and pepper. Grill until evenly charred. Let cool. Keep grill hot.

To Assemble and Serve:
Place 1 Pork Chop on hot grill and sear on both sides, or until the internal temperature of the pork reaches 145°F. Let rest 8 minutes. Spoon generous amount Butter Beans onto a serving plate. Top with 1 wedge Grilled Cabbage. Slice Pork Chop and shingle over Grilled Cabbage. Drizzle with Black Garlic Jus.

Similar Recipes