ChefsPaulHyman and DarrenMcNally.jpg
Chef Paul Hyman is from the South and damn, they know pork down there! With chef Darren McNally.
What makes a pork chop even porkier-tastic?


We're in Hog Heaven About This Porky Recipe

ChefsPaulHyman and DarrenMcNally.jpg
Chef Paul Hyman is from the South and damn, they know pork down there! With chef Darren McNally.
What makes a pork chop even porkier-tastic? Bacon on top!

Chef Paul Hyman from Bin on the Lake in Kirkland serves up a double shot of piggy goodness for this week's Grillaxin recipe. Read part one and part two to learn more.

Brown-Sugar-Brined Pork Chops With Bacon, Greens, Garnet Yams, and Maple Jus

4 bone-in pork racks

4 thick-cut slab bacon slices, ½ inch thick and 5 inches long (Hills Applewood Smoked Washington Bacon)

3 garnet yams, peeled and cut into ¼ inch coins

8 cups organic braising greens or kale (see below)

2 garlic cloves

Extra virgin olive oil

Kosher salt

Black pepper


2 tbsp fennel seed

4 bay leaves

1 tsp of whole cloves

1 tbsp black peppercorns

4 garlic cloves

3/4 cup kosher salt

3/4 cup brown sugar

1 cup water

1/2 gallon cold water

Toast fennel seed, peppercorns, and bay leaves for 2 minutes in sauce pot. Add 1 cup water and bring to a boil. Stir in sugar and salt and incorporate for 2 minutes. Remove from heat, add cold water, and place in a container that will hold water and pork submerged. Brine pork for 24 hours.

Pork Stock:

5 pounds uncooked pork bones

2 large carrots, peeled and roughly chopped

2 large onions, unpeeled and halved

2 celery ribs, roughly chopped

2 cloves garlic, unpeeled and smashed

12 to 15 whole peppercorns

2 bay leaves

1 teaspoon salt


Heat oven to 450 degrees. Place bones in a single layer in large shallow roasting pan along with half of the vegetables and 1 clove of garlic. Roast for 25-30 minutes or until bones are well browned. Transfer bones and vegetables to large stock pot, discard any fat left in the roasting pan. Pour 1 cup water into roasting pan and bring to a boil over medium-high heat, scraping browned bits free from pan. Add to stock pot with remaining vegetables, garlic, peppercorns, bay leaves, salt, and enough cold water to cover. Bring to a simmer, occasionally skimming off any foam. Simmer, loosely covered for 3 to 4 hours, adding more boiling water if needed.

Strain into a large bowl, pouring through a large colander lined with cheesecloth. Discard solids. Cool slightly then chill up to 4 days.

Garnet Yams

Peel garnet yams and cut into ¼ inch rounds. Preheat oven to 375 degrees. Spray a large roasting pan with non-stick cooking spray. Peel and rinse potatoes. Cut into coins. In a large bowl, add oil and spices and blend well. Place coins into spicy oil mixture, coating pieces well. Pour into roasting pan. Bake for about 45-60 minutes or until desired consistency (ranging from crunchy to fork-tender).

Pork directions:

Preheat oven to 350 degrees. Remove pork from brine. Salt and pepper the pork and place it in a roasting pan. Place 2 tablespoons canola oil in pan until hot. Sear pork rack face side down for 3 minutes on medium-high heat. Turn over, resting pork bone side down. Place 2 pats of butter on top of loin side of pork. Place in the oven and roast for 20 to 25 minutes or until internal temperature is 135-140 degrees.

Remove from oven and let rest for 8 to 10 minutes. Slice chops against the bone for serving.


Meanwhile, render bacon in pan slowly for 3-4 min. on low heat each sides until crisp on outside but tender in center.

Braising Greens


1-2 tbl olive oil

2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped

1-2 cloves garlic, chopped

1/8 cup water

Salt to taste


1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes.

2. Add water and stir, allowing greens to steam until barely tender. Salt to taste. Serves 4.

Maple jus ( the simplest part)

1 cup maple syrup

2 cup pork stock

1 tsp sherry vinegar

Reduce to 1 cup on low heat in thick sauce pot. Add sherry vinegar and take off heat but keep warm.

Roast pork with directions above. Let the pork rest for 3-5 minutes, then slice near the bones for four portions. Place an equal amount of greens on the center of four plates. Place five coins of yams half-moon shape around greens in center. Make sure your yams are on the side of plate that the pork chops' outside curved edge will face. Place pork chop on greens and drape bacon over the bone. Drizzle the maple jus on the chop and bacon and enjoy.

Follow Voracious on Facebook & Twitter.

comments powered by Disqus