From: Chef J. Kevin Storm, CeC, Bellerive Country Club, St. Louis. Yield: 5 servings. PORK CHOPS: 1 cup bourbon 1 cup water 1/4 cup salt 1/2 cup Dijon mustard 4 tsp. paprika 1/2 cup maple syrup 1 clove garlic 2 oz. brown sugar 5 5-oz. trimmed Berkshire pork chops 5 strips bacon 2 Tbsp. brown sugar to taste, salt and pepper for garnish, fried sweet potato straws for garnish, micro mustard greens STONE-GROUND MUSTARD SAUCE: 2 oz. olive oil 1 lb. pork scraps 1 cup chopped celery 1 cup chopped ...
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