Berkshire Pork w/Molasses Baked Beans

INGREDIENTS

BERKSHIRE PORK

• 1 French trimmed bone in Berkshire pork chop 12 oz
• Apple sliced whole 1/4 inch thick
• 2 Tbsp Cinnamon
• 3 Tbsp Brown sugar
• 1 Tbsp Grated Madagascar long peppercorn

MOLASSES BAKED BEANS

• 2 C red kidney beans
• 2 C cannellini beans
• 2 C black beans
• 2 large onions, medium dice
• 4 cloves garlic, minced
• 1 Tbsp chilli powder
• 3 tsp ground cumin
• 1 1/4 C packed brown sugar
• 3 Tbsp of Molasses
• Salt and pepper to taste
• 1 lb of double smoked bacon (cut into large dice)
• 2 tsp chopped canned chipotles in adobe sauce
• 2 bottles of Sleemans Honey Brown Beer

PREPARATION

BERKSHIRE PORK

1. Scrape the bone with a knife until it is totally clean.
2. Season with salt and pepper and grill on med heat (times may vary depending on the size and thickness of the chop).
3. Dust the apple slices with spices and sugar and grill until caramelized and slightly soft.

MOLASSES BAKED BEANS

1. Soak all the beans overnight.
2. Drain and put in a pot of cold water.
3. Bring to a boil and remove from heat.
4. Cover and let sit for 1 hour.
5. In a large pot start cooking the double smoked bacon until crisp.
6. Keep the bacon grease in and add the onions, cooking until soft but not brown (10-15 min).
7. Add the garlic, chilli powder, cumin and chipotles to the onion, cook for 5 min until incorporated.
8. Add the molasses, sugar, beer and beans.
9. Bring to a boil, turn heat down and cook covered for 2 hours until the beans are soft and the liquid is nearly gone.

ASSEMBLY

1. Plate the dish by scooping the beans into the center of a plate and putting the pork chop on top, garnish with the grilled apple.