Pork Chops

• Combine brining ingredients and bring to a boil. Let cool.  Place 6 pork chops in brine and refrigerate, covered, for 12 hours.

• Discard brine and pat chops dry.

• Preheat oven to 4500.

• Heat a ridged grill pan over high heat.  Place chops in the pan, laying on a diagonal against the ridges. Sear 2 minutes on each side, laying the second side one quarter turn from the first to set the sear marks.

• Remove chops to a baking pan and place in the preheated oven about 20 minutes, until cooked through.

1/2 cup brown sugar

1/2 cup salt

1 yellow onion, halved

1 whole bulb garlic, halved

1 tsp whole peppercorns

1/8 cup Gunslinger hot sauce

1 oz whole thyme

1/2  gallon water

6 double cut pork chops (have butcher French the bones)

Grits 

1/2 large yellow onion, diced

1 cup water

1 cup whole milk

1/2 cup white grits

1/2 lb Wisconsin white cheddar,  grated

2 oz Canola oil

Salt and freshly ground pepper

• Heat large saucepan over medium heat.  Add onion and cook, stirring, until translucent.

• Add liquids, turn to medium high, and bring to a boil.

• Turn to medium low and start whisking in the grits, stirring every 2 minutes, about 10-12 minutes or until grits are soft.

• Fold in grated cheddar.

• Remove from heat and season to taste.

Collard Greens

1-1/2 lb collard greens, stemmed,  roughly chopped, and rinsed

2 large yellow onions, cored & julienned

8 oz wild boar bacon, cut crosswise into narrow strips

2 oz good quality chicken stock

2 oz Canola oil, separated

2 T unsalted butter

• Heat large sauté pan over medium-high heat. Add 1 oz Canola oil and toss onions to coat.

• Cook 1-2 minutes until onions start to color. Reduce to low heat and cook for 45 minutes, tossing every 3-5 minutes, until onions are richly browned.

• Remove from heat and let cool.

• Cook bacon in remaining 1 oz Canola oil over medium low heat until crispy.  Remove from heat, transfer to paper towels to drain, and let cool.

• Set a skillet over medium heat.  When the skillet is hot, add butter, caramelized onions, and collard greens.  Cook just until greens wilt.

• Add bacon and chicken stock. Cook on high simmer until greens are tender and stock has slightly reduced.