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Pork Porterhouse with Brussels Sprouts, Heirloom Grits, Crispy Onions and Honey
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves: 4
What You'll Need
- Pork Porterhouse Chops 8-10 oz | Qty 4
- Olive Oil | 2 Tbsp.
- Salt | 2 Tbsp.
- Pepper | 2 Tbsp.
- Brine | 4 quarts
Method
Whisk together all ingredients for the brine until the water is clear. Place Pork Porterhouse in the brine for at least 8 hours or overnight in your refrigerator. The following day remove the pork porterhouses from the brine and pat dry. Drizzle with EVOO and season with salt and pepper. Place on a baker’s rack on a sheet tray and roast in your oven at 375 degrees. Cook for about 20-30 minutes or until the internal temperature reaches 145 degrees with an instant read thermometer. Allow the pork to rest for at least 3-5 minutes then serve.
Brine
What You'll Need
- Water | 4 quarts
- Salt | 1/2 cup
- Sugar | 1/2 cup
- Bay Leaf | Qty 6
- Fresh Thyme | 6 sprigs
Method
Whisk together all ingredients for the brine until the water is clear. Place Pork Porterhouse in the brine for at least 8 hours or overnight in your refrigerator.
Cheesy Grits
What You'll Need
- Anson Mills Grits | 1 cup
- Milk | 1 1/2 cups
- Water | 2 1/2 cups
- Butter | 1 Tbsp.
- Extra Virgin Olive Oil | 1 Tbsp.
- Boursin Cheese | 1/4 cup
- Gruyere | 1/4 cup
- Salt | 2 tsp.
- Honey | 4 Tbsp.
Method
Combine water and milk in a 2-quart sauce pot and bring to a boil. While boiling whisk in grits until fully dispersed into the liquid. Reduce your heat to low so your grits cook at a continuous light bubble and cook until grits are tender about 40 minutes (stirring occasionally). Once grits are tender finish with butter, EVOO, Boursin Cheese, & Gruyere until cheese is fully melted and “stretchy”. Season with salt to taste and serve with a drizzle of honey over the top.
Roasted Brussels Sprouts
What You'll Need
- Brussels Sprouts (Split in Half) | 1 pound
- Olive Oil | 2 Tbsp.
- Mustard Seeds | 2 Tbsp.
- White Wine Vinegar | 3 Tbsp.
- Sugar | 1 tsp.
- Salt | 1 tsp.
Method
Clean Brussels Sprouts, cut in half and set aside. In a small sauce pot combine white wine vinegar, salt and sugar and bring to a boil. Pour Mustard Seeds into the hot vinegar and allow them the sit in the pickling liquid until the mustard seeds absorb all the liquid. Transfer the pickled mustard seeds to an air tight container and refrigerate until ready to use.
Toss the Brussels sprouts in olive oil and season with salt. Transfer to a baking tray and broil for 5-7 minutes or until Brussels are charred and cooked through. Transfer to a mixing bowl and toss with 2 Tbsp. of Pickled Mustard seeds, season with salt and serve.
Crispy Onions
What You'll Need
- Lg. White Onion Sliced | Qty 1
- Butter Milk | 2 cups
- Franks Red Hot | 1 cup
- Dredge | 1 quart
Method
Peel and Slice Onions 1/2 inch thick. Combine Franks Red Hot, and Buttermilk and whisk to combine. Allow sliced onions to soak in buttermilk and hot sauce for 15 minutes, then strain off and toss with seasoned Dredge. Shack off excess dredge and deep fry at 325 degrees for 1 minute or until onions are crispy. Transfer the crispy onions to s bakers rack with paper towels and season with salt and pepper. Serve right away.
Dredge
What You'll Need
- All Purpose Flour | 3 cups
- Corn Starch | 3/4 cup
- Salt | 1 1/2 Tbsp.
- Pepper | 1 tsp.
- Onion Powder | 1 Tbsp.
- Garlic Powder | 1 Tbsp.
- Cayenne | 1 1/2 tsp.
Method
Combine all ingredients, then transfer to an air tight container until ready to use.
