We're sinking our teeth into Southern food master and Food Republic contributor Chris Chamberlain's spectacular new cookbook, The Southern Foodie's Guide To The Pig. Suffice it to say, this beloved cuisine is centered around one animal in particular: the one country ham comes from. Packed with facts, recipes and more important hog knowledge, this book is one every lover of ham, bacon, pork, hocks, face, ears, tail and the rest of the mighty pig should own.
Kumquat Chutney (3 cups)
- 2 cups cider vinegar
- 1 cup sugar
- coarse salt to taste
- pinch of crushed red pepper flakes
- 2 cups kumquats, thinly sliced, seeds removed
- 1/2 gallon water
- 1/2 cup coarse salt
- 1/4 cup sugar
- 5 sprigs thyme
- 3 whole cloves
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon fennel seeds
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon whole allspice
- zest of 1 orange
- 3 fresh or 1 dry bay leaves
- 3 cloves garlic, smashed
- 6 (20-ounce 1-inch-thick) porterhouse pork chops, also called center-cut pork chops
- canola oil for searing
For the kumquat chutney:
- Combine the vinegar, sugar, salt and red pepper flakes in a small saucepan.
- Whisk together until the sugar is dissolved and simmer over medium-high heat until the liquid is reduced and syrupy, 8-12 minutes.
- Add the kumquats and simmer until the mixture is thick and syrupy and coats the back of a spoon, about 20 minutes.
For the pork:
- Combine the water, salt, sugar, thyme, cloves, peppercorns, fennel seeds, coriander seeds, allspice, orange zest, bay leaves and garlic in a large pot over medium-high heat.
- Bring to a boil, stirring frequently to dissolve the salt and sugar.
- Cool the brine completely before using.
- Place the pork chops in a deep pan and cover with the brine.
- Cover the pan and refrigerate for 6 hours.
- Remove the pork from the brine and pat dry.
- Preheat the oven to 400 degrees.
- Heat a large sauté pan over high heat.
- Add enough canola oil to coat the bottom of the pan in a thin layer.
- When the oil begins to smoke, add the pork, one or two chops at a time, taking care not to crowd the pan.
- Sear on both sides until evenly browned.
- Transfer the chops to the oven and cook until the internal temperature registers 145 degrees, about 20 minutes.
- Set the pork aside and let rest for 15 minutes.
- Serve with kumquat chutney.
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