Slow Braised Pork Leg and White Bean-Onion Stew with Spiced Pear Roast

Ingredients

Cooking Directions

1. Soak beans overnight in water. Rinse and set aside
2. Mince ½ garlic and sage and mix the two together with a pinch of kosher salt and black pepper
3. Open pork leg and trim any sinew or unwanted fat from interior; flip over, trimming fat to about ¼' all the way around
4. Rub cavity with sage mixture and butcher tie the meat
5. In a large sauté pan or roasting pan heat oil
6. Season outside of meat with salt and pepper
7. Sear meat in pan on all sides. Add onions, remaining garlic and chopped tomatoes and sauté them alongside pork
8. Add white wine, stock and beans. The liquid should come to about 1/3 the way up the pork
9. Lay remaining sage over & around the pork; cover pan with foil
10. Place pork in oven at 250º F & cook for 4 to 5 hours or until meat is fork tender
11. Remove pork and set aside. Place stock in saucepan with vinegar and simmer slowly
12. Check beans for doneness; adjust seasoning with salt & pepper
13. Strain & defat; set aside
14. Add basil & peeled chopped tomatoes to beans 

For Spiced Pear Roast:

1. In a pan Heat olive oil slowly, add garlic and onions
2. Add jalapeño pepper. Cook for 2 minutes; add pears. Season lightly with salt and pepper; deglaze with sherry. As sherry cooks off, add butter
3. Check for seasoning

Serving Suggestions

Into shallow entrée bowls spoon at least a cup of white bean mixture. Slice a generous portion of pork and lay it over the beans. Strain some of the broth and ladle over the pork. Spoon pears over pork, four pieces per serving.

Southern-Style Baked Stuffed Pork Chops

Ingredients

Pork Preparation

1/2 medium onion, chopped
1 TBL garlic, minced
1/4 cup red pepper, minced
1/4 cup green pepper, minced
4 TBL butter, divided
1 cup chicken apple sausage
4 EACH PORK LOIN, CENTER CUT, 2" THICK, CLEANED
1/8 teaspoon sage, minced
1/8 teaspoon thyme, minced
1/8 teaspoon rosemary, minced
1/8 teaspoon kosher salt
1/3 cup extra virgin olive oil
to taste salt & pepper
1/4 cup white wine
1/4 cup peach nectar

Onion Jam

1 TBL extra virgin olive oil
1 each onion, julienned
1 teaspoon garlic, minced
1 teaspoon mustard seed
1/2 cup baking apples, minced
1/2 cup white wine vinegar
1/4 cup sugar, granulated
to taste salt & pepper
to taste jalapeno, seeded, minced
1/8 teaspoon sage, chopped

Cooking Directions

For Pork:

1. In sauté pan, add 2 TBL butter. Add onion, garlic, peppers & sauté
   Add sausage & cook through
2. Add egg, fold in the cornbread. Set aside and let cool
3. Make a pocket in chops. Carefully divide stuffing equally among chops
4. Lightly coat and marinate the chops with oil and the herb mixture
5. Set aside for at least 1hour at room temperature. Season chops with salt & pepper
6. In a heated skillet with a little olive oil that is just smoking add chops & brown
7. Either continue to sauté chops in the pan for at least 15 minutes or place in a 350°F oven for 10 minutes or until the chops are firm but not overcooked a touch of the stuffing should be coming out of the incision.
8. Remove chops from pan; deglaze with the wine; add the nectar & 2 TBL butter. Season the sauce to taste and plate each chop.

 For Jam:

1. In medium sauté pan over medium heat, heat oil, onions; simmer until caramelized. Stir in garlic, mustard seed, apples, vinegar, sugar, salt and pepper. Add jalapeño pepper and sage.
   Reserve at room temperature until needed. Or refrigerate and remove from the cooler at least one hour prior to service.

 

Serving Suggestions

On top or to the side of a generous portion of succotash place pork, if desired. Nap with sauce and top with jam and serve immediately