Double Cut Pork Chop With Fresh Shell Beans, Ham Hock, And Chow Chow

• 3/4 cup salt
• 1/2 cup sugar
• 1 yellow onion each, quartered
• 1 head garlic halved
• 1 tablespoon red pepper flakes
• 4 thyme sprigs each
• 2 bay leaves each
• 1 gallon water
• 8 double cut pork chops each
• 1 pound shelling beans fresh, if using dry beans, like Cannellini, or Pocha soak overnight in water
• 1 yellow onion each, medium, diced small
• 3 garlic cloves each
• 1 carrots each, small, peeled, cut in half
• 4 thyme sprigs each
• 1 bay leaf each
• 2 teaspoons salt
• 1 teaspoon black pepper
• water Reserved hock poaching
• salt
• pepper
• parsley As needed, fresh, chopped
• 1 ham hock small, smoked
• water
• 1 cauliflower each, medium head, break into small flowerets approximately 1/2"
• 10 fluidounces white vinegar
• 6 fluidounces water
• 3/4 cup sugar
• 2 teaspoons salt
• 2 teaspoons mustard seeds
• 2 teaspoons celery seed
• 1/4 teaspoon turmeric
• 1 green bell pepper medium, small dice
• 1 red bell pepper medium, small dice
• 12 ounces yellow onion small dice

1. In sauce pot, add all ingredients.
2. Bring to a boil, cool completely.
3. Submerge Chops and brine for 12 hours
4. Remove chops and dry with towels
5. In an electric smoker with apple wood, cold smoke chops for approximately 30 minutes. (If you don't have a smoker, throw a little wood on your coals while grilling. The smoke will penetrate just fine.)
6. Cover 1 small smoked ham hock in enough water to cover.
7. Poach until the meat easily pulls away from the bone.
8. Reserve liquid to cook the beans.
9. Pick the meat away from the bone, discarding any fat.
10. In a stainless steel pot, combine everything except the picked hock meat. You may have to add a bit more plain water to just cover the beans by about a half inch
11. Slowly bring to a simmer and cook. Stir as needed until beans are tender. You never want the liquid to boil as it will destroy the bean's texture
12. Remove from heat and add the ham hock
13. Cool at room temperature stirring occasionally until some of the liquid has soaked up. 5. Adjust seasoning to taste, and remove the thyme and bay leaf. Stir in the fresh parsley.
14. In sauce pot add water and a little salt. Bring to boil. Add cauliflower and cook for a couple minutes, until tender. Drain and cool.
15. In sauce pot, add vinegar, water, sugar, salt, mustard seed, celery seed and turmeric. Bring to a boil.
16. Add peppers and onions and bring to a simmer
17. Cook for a few minutes, or until peppers and onions begin to break down.
18. Cool and store in the fridge until ready for use.
19. Make several days ahead, if you wish, and store in the refrigerator.
20. Over a medium high char-broiler, grill the chops to about 120 degrees, allowing for some carry over cooking. Watch for flare-ups as the fat renders. Create a safe zone on your grill where you can move the meat to if this happens.
21. Rest for a few minutes before serving.
22. In center of plate, place spoonful of beans.
23. On top of beans, place grilled pork chop and garnish with a 1 TBL of the Chow Chow.

salt, sugar, onion, garlic, red pepper, thyme, bay leaves each, gallon water, pork chops, shelling beans, onion, garlic, carrots, thyme, bay leaf, salt, black pepper, water, salt, pepper, parsley, ham hock, water, cauliflower, white vinegar, water, sugar, salt, mustard seeds, celery, turmeric, green bell pepper, red bell pepper, onion

Taken from www.yummly.com/recipe/Double-Cut-Pork-Chop-With-Fresh-Shell-Beans_-Ham-Hock_-and-Chow-Chow-2271832 (may not work)