Heritage Berkshire Pork Chop

Ingredients

• 11 double-bone Berkshire pork chop (14–16 oz)
• 22 cups apple cider (for brine)
• 34 sprigs fresh thyme
• 41 Maine lobster tail (cooked and diced)
• 51 cup sweet corn kernels
• 61 tbsp brown butter
• 76 fresh sage leaves
• 84 strips bacon (diced and candied)
• 91 cup Anson Mills stone-ground grits
• 102 heirloom apples (halved and roasted)
• 11salt and pepper

Instructions

1. 1Brine pork chop in apple cider and thyme overnight.
2. 2Preheat oven to 375°F.
3. 3Pat chop dry, season, sear in oven-safe skillet 3 min per side until golden.
4. 4Transfer to oven and cook 10–12 min until internal temp reaches 145°F.
5. 5Cook grits in salted water with butter until creamy.
6. 6Make succotash: sauté corn, lobster, and a pinch of salt.
7. 7Brown butter in a small pan, add sage until crisp.
8. 8Candy bacon lardons with brown sugar in a skillet.
9. 9Roast apple halves with butter and sugar at 375°F for 15 min.
10. 10Plate pork chop over grits, top with succotash, drizzle brown butter sage sauce, garnish with candied bacon and roasted apples.