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BRINED & ROASTED PORK CHOPS WITH RICE, CABBAGE SALAD AND MOLE

Active Time : 1 Hour 15 Minutes
Total Time : 24 Hour 0 Minutes
Serves : 6
INGREDIENTS
  • 6 Smithfield Fresh Breakfast Sausage links (1 1/4-inches thick)
  • 2 cups water
  • 2 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons hot smoked paprika
  • 1 1/2 teaspoons cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups ice
  • 3 tablespoons Vegetable oil ,Salt and pepper, Rice, warm
  • 1 shredded head green cabbage
  • 2 tomatoes diced
  • 1 red onion diced
  • 5 limes juiced
  • 1 bunch chopped fresh cilantro
  • 1 jar sliced pickled beets optional
  • 13 stemmed and seeded dried red chiles
  • 1/2 cup dried cherries
  • 3 cups boiling water
  • 5 tablespoons lard or olive oil divided
  • 5 cloves garlic, peeled
  • 2 cups day-old bread cubes
  • 1/2 cup almonds
  • 1 1/2 tablespoons sesame seeds
  • 4 beefsteak tomatoes,quartered
  • 1 tablespoon honey
  • 1 cinnamon stick
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1/2 cup Mexican chocolate (La Abuelita or Ibarra brand)
  • salt and pepper
DIRECTIONS

Brined Pork Chops: Combine 2 cups water, salt, sugar and all spices to a boil in large saucepan.

Stir in ice until melted to cool brine. Once all ice is melted pour over pork chops in pan, making sure they are completely submerged. Cover and refrigerate for 1 to 2 days.

Heat oven to 400F. Remove chops from brine and pat dry with paper towels. Lightly season with salt and pepper.

Heat oil in large oven-safe skillet over medium; sear chops 4 minutes per side. Place pan in oven for about 5 1/2 minutes until internal temperature reaches 145oF. to 160oF. Let stand 3 minutes before serving.

Serve chops with rice, cabbage salad and mole sauce.

Cabbage salad : Place all ingredients in serving bowl; toss to mix. Season with salt and pepper to taste.

Heat oven to 400F. Fry chiles and dried cherries in 1 tablespoon lard to char, about 1 minute. Place in bowl and pour boiling water over top. Cover and let stand 15 minutes to soften.

Melt remaining 1/4 cup lard in stockpot over medium-high. Add garlic, onion, bread cubes, almonds and sesame seeds; saute until seeds are toasted and onion has softened. Pour onto baking sheet.

Bake veggie/bread/nut mixture for 5 minutes. Add tomatoes to baking sheet; roast an additional 3 minutes.

Drain chiles and cherries and place in blender, reserving liquid. Add veggie/bread/nut mixture to the blender; add enough chile liquid to puree mixture smooth. May do this in batches if needed.

Place pureed chile mixture in saucepan; stir in honey, cinnamon, thyme and oregano. Simmer 15 minutes. Stir in chocolate; season with salt and pepper to taste.

Store leftovers in covered container in refrigerator for up to 1 week.