Double-Cut Pork Chop with Macaroni and Cheese
We borrowed this recipe from Acme Chophouse in San Francisco. They have been big Terra Valentine supporters for quite some time now.
You can find this and many other recipes from hot San Francisco restaurants at www.86recipes.com.
BRINE
1 cup kosher salt
1/4 cup granulated sugar
8 sprigs fresh thyme
1 onion chopped
6 allspice berries, crushed
2 bay leaves (fresh)
2 tsp black peppercorns, crushed
6 cloves garlic, crushed
4 lemons-cut into eighths
Combine brine ingredients in a pot filled with 1 gallon of water. Simmer for 30 minutes on low. Cool. Place trimmed loin in the brine. Brine should cover the pork. Refrigerate for at least 6 hours or overnight.
PORK CHOPS
1 pork loin (about 6 lb)
When ready to cook, remove pork loin from brine and let dry for 15 minutes. Roast pork loin in preheated 375 degree oven until internal temperature is 145 degrees (about one hour). Remove from oven and let rest for 15 minutes before cutting. Cut into two-bone "double" chops or if desired single bone chops.
MACARONI AND CHEESE
1 box elbow macaroni
1 cup sour cream
1 cup cream
1 cup grated Gruyere cheese
2 cups grated gouda cheese
1/2 cup grated yellow cheddar cheese
Salt and pepper to taste
Preheat oven to 350 degrees. Cook pasta in large pot of boiling water for 10 minutes. Drain pasta and reserve.
In another heavy-bottom pot, heat cream and sour cream until hot but not boiling. Add Gruyere and gouda cheeses and stir constantly until melted. Do not boil sauce. Add salt and pepper. When cheese is melted, combine cheese sauce and pasta. Pour into a large baking dish or casserole. Sprinkle grated cheddar cheese over top and place in oven. Bake for 10 minutes until top begins to brown. Remove and serve at once.
DRINK WITH 1998 TERRA VALENTINE WURTELE VINEYARD CABERNET SAUVIGNON
