Pepper And Mustard Crusted New York Chop Green Garlic Potatoes, Pig Butter Au Poivre, Mache

• 6 New York (top loin) pork chops
• 3 tablespoons cider vinaigrette
• 6 bunches mache
• 1/2 cup pig butter
• 2 sprigs thyme
• 2 sprigs rosemary
• 8 cups water
• 1/2 cup kosher salt
• 1/2 cup brown sugar packed
• 2 bay leaves
• 1 teaspoon black peppercorns
• 5 sprigs thyme
• 5 sprigs rosemary
• 1 piece star anise
• 1/2 cup black peppercorns
• 2 tablespoons mustard seed
• 2 shallots minced
• 1 clove garlic
• 1/4 cup bourbon
• 1 tablespoon bacon fat
• 1 teaspoon peppercorn/mustard mix
• 1 pound pork jowl OR salt pork
• 1/2 teaspoon lemon zest
• salt To taste
• 2 pounds yukon gold potatoes small, no need to peel
• 6 tablespoons butter room temperature
• 1/4 cup green garlic white part sauteed until tender
• 1 tablespoon kosher salt
• 1/4 cup cider vinegar
• 3 tablespoons shallots minced
• 2 teaspoons Dijon-style mustard
• 2 teaspoons honey
• 1/2 cup olive oil
• salt
• pepper

1. Brine New York Chops for 4 to 6 hours. Remove from brine and pat dry.
2. Preheat oven to 425 degrees F
3. Press chops into mustard seed/peppercorn mixture.
4. Place saute pan or flattop griddle on medium high heat and add oil. When pan and oil are hot, place chop in pan and cook for 3 to 4 minutes or until the edges of the steak are golden brown. Be careful not to burn the peppercorns.
5. Turn the chop over and add a couple tablespoons of butter, sprig of thyme and rosemary to Arroser.
6. Place in oven for 5-7 minutes or until medium rare to medium about 140 degrees with a three-minute rest time.
7. Place the potato cake (recipe below) in hot oiled pan and saute until golden brown on one side. Flip and place in oven until heated through, about 4 to 5 minutes.
8. Dress cleaned mache with just enough vinaigrette to coat. Season and toss.
9. Place 4 cups of water in small sauce pot and add remaining ingredients. Place on stove on medium heat until salt and sugar are dissolved.
10. Add the remaining 4 cups of cold water and allow brine to come to room temperature. Place the chop in brine for 4 -6 hours.
11. Combine peppercorns and mustard seed in small saute pan and lightly toast.
12. Carefully place on cutting board, cover with a towel and crush with a mallet or bottom of a pot/pan. The peppercorns should just be cracked.
13. Sweat shallots and garlic in the bacon fat. Add bourbon and allow the alcohol to evaporate. Set aside.
14. Cube hog jowl or salt pork and slowly render. I add a touch of water to get this going. You don't want any color. When rendered, strain and place fat in stainless bowl. Set this bowl in an ice bath and whisk until it resembles white icing.
15. Fold in the remaining ingredients and roll in parchment paper. Place in refrigerator to set up until firm.
16. Wash potatoes. Steam for about 25 minutes or boil until fork tender.
17. Place paddle attachment on kitchen aide or Hobart mixer. Drain Potatoes if you boiled them and place in mixer.
18. Run mixer on medium speed and add butter, sauteed green garlic and kosher salt. Mix thoroughly and taste for seasoning.
19. When mixture is cool enough to handle, weigh out 5 ounce portions and form into cakes. Allow to completely cool.
20. Combine vinegar, shallots, mustard and honey. Whisk in oil, season with a touch of salt and a crank of black pepper.
21. Plate the chop, potato and mache. Garnish chop with a thin slice of pig butter.

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Taken from www.yummly.com/recipe/Pepper-and-Mustard-Crusted-New-York-Chop-Green-Garlic-Potatoes_-Pig-Butter-Au-Poivre_-Mache-2271851 (may not work)