Name: Pork Chop with Bacon and Pickled Peppers
Ingredients: 1 lb pork chop (rib or short loin) (Serenity Hill Farms); 4 oz bacon; 5 or 6 pickled peppers (see below); 10 cloves confit garlic; 1 gal water; 1 cup kosher salt; 1 cup dark brown sugar; 1 bulb garlic; ¼ cup mustard seed; 2–3 fresh bay leaves

Description

Brined, seared, and finished with a sizzling pan sauce.

Ingredients

Scale

1 lb pork chop (rib or short loin) (Serenity Hill Farms)
4 oz bacon
5 or 6 pickled peppers (see below)
10 cloves confit garlic
1 gal water
1 cup kosher salt
1 cup dark brown sugar
1 bulb garlic
¼ cup mustard seed
2–3 fresh bay leaves

Cook Mode Prevent your screen from going dark

Instructions

Combine water, salt, sugar, bay leaves, mustard seed, and garlic until dissolved. Place your pork chop in and refrigerate for 12 hours.
Remove pork chop from brine, and air-dry uncovered in refrigerator for 12 hours.
Sear the pork chop in tallow or duck fat in a frying pan until one side is browned to your liking. Flip it in the pan and transfer to a 450 degree oven for 10–15 minutes until medium (135 degrees). Remove from pan to a resting rack, rest for 5 minutes.
In the hot pan add bacon, garlic, and pickled peppers. Add red pepper flakes and baby peppers to taste. Cook until bacon develops a good sear. Pour the contents of the pan over the pork chop on a plate.