Brined, Double-Cut Pork Chops with a Warm Sweet Potato & Cranberry Relish (Serves four)

NOTE: This recipe calls for four or five days advance preparation.

Four pork-rib chops (Have your butcher cut two ribs per chop, about 1 1/2 to 2 inches thick.)

For the brine:

• 1/2 gallon water
• 1/2 gallon ice cubes
• 1 tablespoon, herbes de Provence
• 3/4 cup granulated sugar
• 1/3 cup salt
• 1/2 tablespoon mustard seed
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon juniper berries

1) Combine all ingredients (except ice cubes) and bring to boil, reduce heat and simmer for 30 minutes.
2) Remove from heat, add 1/2 gallon of ice cubes and allow to cool completely.
3) Place chops in suitable container and cover with brine. Allow to stand in refrigerator for 48 to 72 hours.
4) Grill chops over hot fire just long enough to mark on both sides.
5) Place chops on sheet pan and roast at 225 degrees, until they register 160 degrees on a meat thermometer (approximately 30 minutes).

For the relish:

• 1/2 pound apple-cured bacon, cut into one-inch cubes
• 2 pounds sweet potatoes, peeled and diced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 medium red onion, sliced julienne
• 1/2 cup cranberry juice
• 1/2 cup cider vinegar
• 1/2 cup granulated sugar
• 1/2 cup dried cranberries
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts, optional

1) Render bacon in a large sauté pan, reserving fat and bacon separately.
2) Toss potatoes with salt, pepper and reserved bacon fat.
3) Roast in 400-degree oven for approximately 30 minutes, or until soft and slightly browned.
4) Combine onions, cranberry juice, vinegar, sugar, dried cranberries and cinnamon in pot and simmer until liquid is a syrup-like consistency.
5) Pour syrup and bacon over potatoes and toss to coat.

Presentation:

Place warm potato relish in the center of plate and top with pork chop. Drizzle remaining syrup over chops.

Wine suggestion: Steele Catfish Vineyards Zinfandel