3213 E Camelback Road, Phoenix AZ  85018

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Pork Chop with Heirloom Beans & House-Made Mustard
Serves 8


House Made Mustard - Make 4 days ahead of serving!
1/2 Guinness beer
3/4 cup brown mustard seeds
1/2 cup red wine vinegar
1/2 tsp salt
1/8 tsp freshly ground clove
1/8 tsp freshly ground nutmeg
1/8 tsp ground allspice
1/2 cup brown sugar
1/8 cup good quality whole grain mustard


1. Mix all ingredients thoroughly.  Cover and allow to rest at room temperature for three days.
2. Refrigerate for one additional day before using.
 
Pork Brine - for 8 double-cut pork chops (have butcher French the bones)
8 1 cup brown sugar
1/2 cup Kosher salt
1 whole clove
1/2 bay leaf
1/2 star anise pod
1 tsp freshly ground cinnamon
1/2 gallon water
2 quarts ice


1. Bring all ingredients except ice to a rapid boil.  Top with the ice and refrigerate until chilled. 
2. Place trimmed pork chops into brine, cover, and refrigerate for at least 8 hours and up to 12. 
 
Heirloom Beans
3 ham hocks, frozen
1/2 onion, roughly chopped
1/2 carrot, roughly chopped
2 cups (approximately) Coca-Cola
1 cup water
3 lbs white beans
Sachet: Lay a double square of cheesecloth on counter.  Top with several sprigs of thyme, 2 bay leaves, some whole peppercorns, and peeled garlic.  Gather cheesecloth into a sachet and tie with plain cotton twine.


1. Preheat oven to 375F.  Place hocks in a large roasting pan and roast for thirty minutes (from frozen to defrosted).
2. Remove pan from oven.  Add carrot and onion.  Add enough Coke to cover halfway up the hocks; add water to cover hocks completely.
3. Cover pan tightly with foil and bake at 250F for about 12 hours. Let cool.
4. Meanwhile, bring salted water to a boil and add sachet and beans.  Cook until beans are tender.  Remove from heat and let cool in cooking liquid. Drain.
5. Pull ham hocks apart with hands.  Mix into beans
 
To Serve
1. Discard brine and pat pork chops dry.
2. Preheat oven to 450F.
3. Heat a ridged grill pan over high heat.  Place chops in the pan, laying on a diagonal against the ridges.
4. 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.
6. Meanwhile, gently warm beans. 
7. Sauce chops with House-Made Mustard and serve with bean
 
┬ęTarbell's 2009