Black Tea Brined Tomahawk Pork Chop, Grits, Vermouth Cream Sauce

Pork Chop is brined for 24 hours in black tea, salt, sugar. Sous Vide at 27C for eight hours. Chilled in bag. Grilled two ears of corn. Took the kernels off, chopped up the cobs and made a corn stock to cook the grits in. When is was done, stirred in butter, salt and the reserved grilled corn kernels.

Frenched the bone

For the sauce, fat is rendered from the trimmings. In a teaspoon of the fat, sweat shallots, add two cups dry vermouth. Reduce until pan is almost dry. Add two cups cream and reduce by three quarters. Salt. Be patience. You will be rewarded with crazy goodness.

Seared from cold on a pizza steel. Medium rare.

The salad consisted of roasted cherry tomatoes, new potatoes and apple, tossed in a mustard vinaigrette.