Blackened Tomahawk Pork Chop Stuffed With Smoked Cornbread Stuffing

• 2 double tomahawk pork chops
• blackening seasoning as needed
• 1 teaspoon fennel
• 1 teaspoon mustard seeds
• 1/2 teaspoon juniper berries
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 2 teaspoons sugar granulated
• cornbread Smoked, recipe follows
• 1 pound butter
• 4 eggs
• 2 cups buttermilk
• 3 cups cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking soda
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 2 pounds greens and herbs, Collard greens, Mustard greens, Swiss chard, Kale, Bay leaves, Parsley, Basil, Rosemary, Thyme
• 1/2 cup butter
• 1 cup all-purpose flour
• 3 ham hock meat
• 5 shallots
• 4 cloves garlic
• 1 quart pork broth
• 1/2 cup bacon fat
• 1 onions medium, white, minced
• 5 cloves garlic minced
• 5 cups barley
• kosher salt To taste
• ground black pepper To taste
• braised pork rib meat As needed, warm
• 4 cups sugar
• 1 bottle hard cider
• 5 cups apple cider vinaigrette
• 5 jalapeno chilies medium red, small dice
• 1 red onion medium, small dice
• 4 cloves garlic minced
• 1/4 cup cilantro chopped

1. Blend spice mixture.
2. Combine cornbread and Gumbo Z'Herbes to make the cornbread stuffing.
3. Rub chops with spice mixture, stuff with cornbread stuffing.
4. Sear chops and finish in oven until 140 degrees F.
5. In a cast iron skillet melt butter.
6. Combine eggs and buttermilk.
7. Combine dry ingredients in a separate bowl.
8. Mix together egg mixture and dry ingredients, add melted butter last.
9. Pour immediately into cast iron skillet, place in smoker for 20 minutes.
10. Cook the cornbread in a pizza oven until done, roughly 15 minutes.
11. Tear greens into bite size pieces (remove stalks/stems).
12. Make a brown roux with butter and flour, reserve.
13. Saute shallots, garlic, ham hock for 5 minutes.
14. Add greens and cover with broth, simmer covered for 45 minutes.
15. Combine with roux, season with salt and pepper.
16. Melt bacon fat in large sautoir; add onion and saute until translucent. Add garlic.
17. Add barley and 1/3 warm stock to cover; bring mixture to boil. Reduce heat and simmer until most of stock is absorbed, stirring frequently, about 5 minutes. Add remaining stock 1/3 at a time, allowing stock to be absorbed before adding more and stirring frequently until barley is tender.
18. Stir in braised rib meat and season with salt and pepper.

pork chops, blackening seasoning, fennel, mustard seeds, juniper berries, salt, ground black pepper, sugar, butter, eggs, buttermilk, cornmeal, flour, baking soda, sugar, kosher salt, herbs, butter, flour, ham hock, shallots, garlic, pork broth, bacon fat, onions, garlic, barley, kosher salt, ground black pepper, braised pork, sugar, hard cider, apple cider vinaigrette, red, red onion, garlic, cilantro

Taken from www.yummly.com/recipe/Blackened-Tomahawk-Pork-Chop-Stuffed-With-Smoked-Cornbread-Stuffing-2271806 (may not work)