Maple-Mustard Pork Chops with Herb Root Vegetable Hash by Chef Jorge Guzman

Read through entire recipe before getting started. Mince or grate 1 garlic clove. Remove thyme leaves from 2 stems, discard stems and chop. Chop 3 sprigs cilantro; leaves and stems. Slice 3 chives into 1/4” pieces. Remove pork from package; rinse and pat dry. In a large mixing bowl or large zip top bag, combine 1 cup warm water, maple syrup, chopped garlic, cinnamon, stone ground mustard, bay leaf, thyme, cilantro, chives and pork. Let pork marinate until step 4 or up to 24 hours ahead of time. While pork is marinating start your mise en place (Step #2).

Preheat oven to 350ºF. In a large pot bring 6 cups water to a boil. Wash and dry all remaining produce. Mince or grate remaining garlic. Remove thyme leaves from remaining stems, dicard stems, then mince. Peel and dice onion into ¼” pieces. Dice beet into ¼” pieces. Dice russet and sweet potato into ¼” pieces. Cut remaining chives into ½” batons. Divide remaining cilantro in half. Rough chop leaves and stems of one half. Divide parsley into two piles. Remove leaves from stems; discard stems, chop leaves of one pile. Slice lemon in half and juice.

Add russet potato to boiling water, cook for 5 min. Add sweet potatoes to boiling water and cook for 5 more min. Remove potatoes from pot with a large slotted spoon, placing on a large paper towel lined surface. Add beets to potato water, bring to a boil and cook for 8-10 min. Use a slotted spoon to remove beets, place next to potatoes, allowing to cool. While root vegetables are cooking start roasting your pork (Step #3).

Remove pork from marinade bag (reserve marinade); pat dry, and season with a pinch of salt; make sure to remove any herbs stuck to the pork. Pour marinade in a small pot, bring to a simmer and reduce by ¾ until nappé. Add 1 tsp. oil to a medium oven-safe pan over med high heat. Add pork chops and sear for 1-2 min. Flip pork chops, place in oven, roast for 5 min, remove and set aside to rest. While pork is cooking move on to make your hash (Step #5). USDA recommends cooking pork chops to an internal temperature of 145ºF.

Add lard (if you prefer not to use lard substitue with 2 Tbsp. oil) to large sauté pan over medium heat. Once nice and hot, add garlic and ½ cup onions; sauté for 2-3 min. Add potatoes and beets, sauté for 6-8 min until vegetables are getting crispy. Turn off heat, add in chopped parsley, chopped cilantro, half the chives, and remaining thyme. Season with a pinch of salt and pepper, mix to combine.

In a medium mixing bowl, combine baby kale & arugula with remaining chives, parsley, cilantro, and a pinch of salt and pepper. Drizzle along the side of bowl with 2 Tbsp. oil and 1 tsp. lemon juice. Gently mix until combined; then divide between two plates. Divide hash between two plates, lean pork chops against the hash and drizzle with reduced sauce. Enjoy!