Bacon & Brine

Bacon & Brine’s Cast Iron Pork Chop with Mustard Greens and Smoked Peaches

Winner of the Food Network’s Cutthroat Kitchen, Chef Pink, aka Crystal DeLongpré, of Solvang’s highly acclaimed Bacon & Brine Restaurant, only uses organic, grass-fed pasture raised animals and all local, organic vegetables in every magical dish she creates. Here, she knocks it out of the park once again with this Cast Iron Pork Chop recipe.

Ingredients: (Yield 2 servings)
2 ­ Bone -In Frenched Pork Chops (1” thick)
1 Bunch Frilly or Curly Mustard Greens, de-stemmed and rough chopped
1 Sweet Onion, thinly sliced
3 Tbl. Good Quality Apple Cider Vinegar
1 Tbl. Honey 3 Large Fresh Peaches (still firm, but ripe) cut in half
Olive Oil • Salt to taste • 1 Tsp. Black Pepper

Equipment:
1 Large Cast Iron Pan
1 Sauté Pan BBQ grill or Smoker
Oak Wood (or other hard smoking wood)

Step 1:
Grill or smoke peaches with oak wood. If grilling, drizzle olive oil over peaches before placing on hot grill, then grill for 20 minutes, 10 minutes on each side. If smoking, slice peaches in half and place face up for 1 hour (temp should not exceed 200º).

Step 2
Season pork chops with ample salt. Drizzle olive oil in smoking hot cast iron pan to coat. Gently add pork chops. Cook approximately 4-­5 minutes on each side then place in 400º. Check internal temperature of pork chops after 7 minutes.
When thermometer reaches 165º, remove chops from oven and let rest. .

Step 3
Heat sauté pan until hot. Drizzle with olive oil and add the onions. Lower heat and cook until translucent. Add mustard greens and cook until bright green. Reduce heat to the lowest simmer and add apple cider vinegar and honey. Toss well and remove from heat. Plate greens, peaches and pork chops. Eat and enjoy!