For the Pork
2 1/2 lbs. of bone-in pork chops (4 large chops)
2 cups of apple cider vinegar
1 cup of soy sauce
1 cup of bourbon
3 habanero peppers, finely minced
1 cup of maple syrup
For the Chard
2 large bunches of green or rainbow chard, de-stemmed with leaves roughly torn into pieces
4 slices of uncured, thick sliced applewood smoked bacon, diced
1/2 of a large sweet onion, diced (approx. 1 1/2 cups)
3 tbsp. minced garlic
2 tsp. black pepper
3 tbsp. of unsalted butter
Directions:
Mix the vinegar, soy sauce, and bourbon together with a wisk to make the brine. Reserve 2/3 cup of the brine. Place the chops into a large plastic bag or bowl, pour the brine over, and cover. Place in the refrigerator to brine at least 24 hours.
In a small saucepan, heat the maple syrup, habanero peppers, and 2/3 cup of the brining liquid over medium heat until it bubbles vigorously. Remove from heat and place into a heatproof glass container, seal, and place in the refrigerator for 4 - 6 hours to chill until it thickens.
Brush your grill grate with olive oil and heat the grill to medium-high heat. Before placing the pork on the grill, coat all over with the maple/habanero glaze. Cook for 4 minutes, turn over, then cover with more of the glaze. Continue cooking for 4 minutes on each side, glazing after each turn, for a total of about 18 - 20 minutes for medium-well. The glaze will produce a nice blackening on the pork as the sugar caramelizes. Place in 180 degree oven covered in foil to keep warm.
In a large pan, melt the butter. Add the bacon and saute the bacon until it starts to crisp. Add the onion and garlic and cook until the onion becomes partially translucent. Add the swiss chard and black pepper, in bunches if necessary, covering the pan to wilt the chard. Cook, covered, checking and stirring every minute or two until all the chard is fully wilted.
Serve the chard on top of or alongside the pork.
Serves 4 very hungry people.
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