Frenched Christmas Chop w/port cranberry compote smashed yam and bacon caramel

Chef Tim McCarty from the Minnesota Pork Board prepares a pork chop dish that will impress everyone at your family gathering this Christmas. 

Pork Brine:

1 qt water
1 Tablespoon salt
1 Tablespoon bbq seasoning
1 Tablespoon black pepper
¾ cup brown sugar
1 Tablespoon garlic, chopped

Combine all ingredients into mixing bowl and mix thoroughly

French Pork Chop:

Bone-in rack cut between for single chops or every other for double chops. Frenching the bone is a term referred to remove all the meat and fat from the end of the bone to show off the exposed bone. Cut around the bone 1 ½” down from the top and with a boning knife scrap everything off the bone. Place chops in the brine for at least 4hr, remove, rinse, dry on paper towel. Hot Grill or sauté pan sear both side and then lower the heat to med and cook until 140 degree internal temp.    

Port Cranberry Compote:

1 cup dried cranberry
1 cup port wine
1 each orange juice and zest
In a small sauce pan on low heat, put all the ingredients and simmer until all the moisture is out.

Smashed Yam w/ Bacon caramel:

2 each Peel Yam                            
½ cup Bacon fat                                        
½ cup  Brown sugar                                     
Salt and Pepper, to taste

Cook yam until just soft, fry in oil 325 until the outside is crispy, salt and pepper. Put bacon fat in small sauté add fat and sugar melt sugar and drizzle over the yams