Heritage Pork Chop Recipe

Marinate

In a bowl whisk together 4 tbs olive oil, 2 tbs soy sauce, 1 tbs apple cider vinegar, minced garlic, chopped thyme, brown sugar, smoked paprika, 1.5 tsp salt and 1 tsp black pepper. Place pork chops in a shallow dish or zip-top bag and pour marinade over them, turning to coat. Marinate in the refrigerator for at least 1 hour and up to 6 hours. Remove chops from fridge 30 minutes before cooking to come toward room temperature.

Sear and Grill

Preheat a grill (or grill pan) to medium-high (about 450°F/230°C). Remove excess marinade and pat chops lightly dry. Brush chops with a little oil. Sear over direct heat 3–4 minutes per side to develop a crust, then move to indirect heat or reduce heat and continue grilling until internal temperature reaches 140°F (about 6–10 minutes more depending on thickness). For a smoky finish, add a handful of soaked wood chips to the coals or use a smoker box. Rest chops 5–8 minutes; carryover will bring them to 145°F. Finish with 1 tbs butter melted over the chops and a sprinkle of chopped parsley.

Quick Pickle Red Onion & Peppers

Combine 1/2 cup champagne or white wine vinegar, 1/2 cup water, 1 tbs sugar, 1 tsp kosher salt and 1 tsp mustard seeds (if using) in a small saucepan. Bring to a simmer to dissolve sugar and salt, then remove from heat. Place the thinly sliced red onion and halved sweet peppers into a jar or bowl and pour the hot brine over them. Let cool to room temperature, then refrigerate at least 20 minutes (up to 24 hours).

Prepare Raw Vegetables & Labneh

While pickling, halve cherry tomatoes, slice cucumber, cut corn from cob. In a small bowl whisk labneh or Greek yogurt with 2 tbs extra-virgin olive oil, 2 tbs lemon juice, 1 tsp honey, 1 tsp salt and 1/2 tsp black pepper until smooth. Fold in basil chiffonade. Keep chilled until plating.

Assemble

Drain pickled onions and peppers when ready to serve. Toss cherry tomatoes, cucumber, corn and pickled peppers/onions gently with a drizzle (1 tbs) of extra-virgin olive oil, pinch of salt and a little lemon if needed. Spoon a dollop of labneh on the plate and arrange the tossed raw/pickled vegetables alongside or over it.

Prep & Smoke

Preheat grill to medium (about 375–425°F/190–220°C). Toss zucchini, eggplant and parboiled red potatoes with 3 tbs olive oil, smoked salt (or regular salt) and black pepper. If using a charcoal grill add a small foil packet of soaked wood chips to the coals or place chips in a smoker box on a gas grill to add smoke flavor. Place vegetables on the grill over direct heat and cook until nicely charred and tender, about 3–5 minutes per side for zucchini/eggplant and 8–10 minutes for potatoes, turning occasionally. Remove to a tray and sprinkle with lemon zest.

Finish

For extra gloss and flavor, toss the hot vegetables with 1 tbs butter and a pinch more smoked salt. Keep warm until plating.

Cook Aromatics

In a large heavy skillet or Dutch oven heat 1 tbs olive oil (or bacon fat) over medium heat. Add diced bacon or ham if using and cook until fat renders and edges crisp, about 4 minutes. Add diced onion and cook until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Braise Collards

Add julienned collard greens to the pot and toss with the aromatics. Pour in 1 cup chicken or vegetable stock, 1 tbs apple cider vinegar and add 1/4 tsp crushed red pepper, 3/4 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover and reduce heat to low. Cook until collards are tender, about 20–25 minutes, stirring occasionally. If liquid reduces too far, add a splash more stock. Taste and adjust seasoning.

To plate, spoon a portion of braised collards on each plate. Place a rested pork chop atop or beside the collards. Arrange a selection of the smoked/grilled vegetables and a fresh/pickled vegetable salad with a dollop of labneh alongside. Sprinkle chopped parsley and microgreens over the plate and finish with a lemon wedge and an optional sprinkle of smoked salt. Serve immediately.