Chef Joe Schafer does simple brined pork chops with garden veggies
It’s hard not to love Parish Foods & Goods in Inman Park. The Southern menu, energetic vibe, incredible Sunday brunch and downstairs market/cafe/coffeehouse keep the place busy and patrons going back for more.
The talented Joe Schafer became executive chef last year and Parish-goers are loving the flair he’s brought to the place. On our visit to his East Atlanta home, he whipped up this easy pork dish complete with a fresh, perfect-for-summer salad. He also showed us his very cool “side operation” run out of his backyard. Watch ‘til the end to see what we mean.
Pan-Seared Pork Chops with Garden Vegetable Salad
Cook time: 10 minutes
Brine for marinating pork chops:
1 gallon hot water
2 c. salt
1 c. sugar
1 garlic head, split
2 bay leaves
Combine ingredients and make sure water is hot enough to melt the salt and sugar (if not, heat the mixture). Refrigerate for 3-4 hours until it's chilled.
About 4 c. cooled brine
4 5-6 oz. pork rib chops
1 tbsp. bacon fat
Salt and pepper
Marinate the pork chops in the brine for 6 hours or more (up to 24 hours). Use enough brine to fully submerge the chops in a plastic bag or dish.
Heat a pan with 1 tbsp. bacon fat. Pepper the pork chops and place in the pan. Sear on both sides (about 2 minutes each side). Remove from heat and place on plate to cool.
½ c.-1 c. of sliced cherry tomatoes, Vidalia onions, string beans, sugar snap peas, cucumber slices, arugula, sliced radishes
1 tbsp. stone ground mustard
¼ c. red wine vinegar
¾ c. olive oil
Salt and pepper to taste
Whisk mustard, red wine vinegar, olive oil, and salt and pepper in bowl until it has a smooth, uniform consistency. Toss with vegetables.
Serve pork chop on the salad or side by side.