3213 E Camelback Road, Phoenix AZ  85018

602.955.8100 ... eat@tarbells.com

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5PM - 10PM Mon-Sat        5PM - 9 PM Sun

Double Cut Pork Chop, Wisconsin Cheddar Grits, & Collard Greens
Serves 6

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)

1. Combine brining ingredients and bring to a boil. Let cool.  Place 6 pork chops in brine and refrigerate, covered, for 12 hours.
2. Discard brine and pat chops dry.
3. Preheat oven to 450F.
4. 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.
5. Remove chops to a baking pan and place in the preheated oven about 20 minutes, until cooked through.
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

1. Heat large saucepan over medium heat.  Add onion and cook, stirring, until translucent.
2. Add liquids, turn to medium high, and bring to a boil.
3. Turn to medium low and start whisking in the grits, stirring every 2 minutes, about 10-12 minutes or until grits are soft.
4. Fold in grated cheddar.
5. 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

1. Heat large sauté pan over medium-high heat. Add 1 oz Canola oil and toss onions to coat.
2. 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.
3. Remove from heat and let cool.
4. 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.
5. Set a skillet over medium heat.  When the skillet is hot, add butter, caramelized onions, and collard greens.  Cook just until greens wilt.
6. Add bacon and chicken stock. Cook on high simmer until greens are tender and stock has slightly reduced.

©Tarbell's 2007