Eso’s Grilled Bone-In Pork Chop With Sweet Potatoes, Bourbon And Bacon-Braised Brussels, And A Smoked Honey Gastrique

Grilled Bone-In Pork Chop, Esoteric
Eso’s Grilled Bone-In Pork Chop, Photo by Jim Pile

Bacon-Braised Brussels

Serves: 4

Equipment

Mandolin or sharp chef’s knife
Pan (preferably cast iron)
Metal spoon

Ingredients

1 cup cooked bacon with reserved fat
1 quart Brussels sprouts, shaved
1 tbsp. bourbon
1/2 cup heavy cream
1/2 tsp. garlic, minced
1/2 tsp. shallot, minced
Salt and pepper to taste

Method

Set mandolin to 1/8-inch, and shave Brussels nice and thin. Make sure the pan is hot when adding the reserved bacon drippings. Add bacon and sweat, but do not burn. Quickly throw in shallots, garlic and shaved Brussels, and cook for about 10 seconds, tossing in the pan. Deglaze the pan with bourbon, burn off the alcohol, and add cream. Reduce until the cream is nice and thick, and add salt and pepper to taste.

 

Cromwell’s Honey-Glazed Sweet Potatoes

Equipment

Large metal bowl
Large sheet pan
Strainer

Ingredients

3 lbs. sweet potatoes from Cromwell Farms in Pungo
1/2 cup honey from Golden Angels Apiary in Linville
2 tbsp. pickled thyme
Salt and pepper to taste

Method

Peel potatoes, dice into medium-sized cubes, and put into cold water. Strain potatoes, place into a large bowl, and toss with honey, thyme, salt and pepper. Put onto a sheet pan, and roast for 15–20 minutes at 400 degrees to pull out the natural sugars.

 

Smoked Honey Gastrique

Equipment

Smoker

Ingredients

2 cups honey from Golden Angels Apiary in Linville

Method

Smoke honey until it becomes extremely golden and dark caramel in color. It should taste sweet and smoky.

 

Grilled Chairman’s Choice Pork Chop

Equipment

Grill
Grill tongs

Ingredients

10 oz. pork chop, hand-cut and bone-in
Salt and pepper to taste

Method

Make sure the grill is hot enough to char but not burn. Grill chops for 6–7 minutes per side, and let rest for 5–10 minutes depending on size.

 

Virginia Beer Pairings

Commonwealth Brewing’s Mano Del Puma, a Mexican-style lager, 4.8% ABV

Ocelot Brewing’s Country Roads, a classic saison, 6.7% ABV

“Both choices are smooth and light,” says Esoteric co-owner Kristina Chastain, “the perfect accompaniment to a hearty dish that won’t overpower the taste of the entree but instead complement it nicely.”

Written By

Savor Virginia

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