Dry Aged Bone In Pork Chop Recipe

Season the pork chops with salt, pepper, and rosemary. Heat olive oil in a skillet over medium-high heat and sear the pork chops for 4-5 minutes on each side until golden brown and cooked through. Let rest before serving.

Boil the sweet potatoes until tender. Drain and mash them with butter, bourbon, brown sugar, and salt until smooth and creamy.

In a saucepan, combine sugar and water, and bring to a boil. In a separate bowl, dissolve gelatin in cold water. Once the sugar mixture reaches 240°F, remove from heat and slowly pour over the gelatin, whisking until combined. Add vanilla extract and whip until fluffy. Pour into a lined pan and let set.

In a pot, heat olive oil and sauté chopped onions and minced garlic until fragrant. Add collard greens, broth, salt, and pepper. Cover and simmer for 30 minutes until greens are tender.

In a saucepan, combine red wine and beef stock. Reduce over medium heat until thickened. Stir in whole grain mustard and finish with butter. Serve warm.