Thursday, February 18, 2016

For the Rentboys of Charlotte

This recipe is dedicated to all of the hard working 

rentboys of the old south, particularly in 


It is a high class way of cooking pork chops that 

befits something a sugar daddy would buy for 

them at a fancy restaurant.

While this might not be on the menu at “the 300 

East”, you could imagine it.

Maybe before enjoying a night at the Cathode 

Azure Club. (You’ll look fabulous in that deep 

blue lighting on all of that white tuffed leather!)

The heart of this dish is a special mustard-peach 

sauce. Did you know that yellow mustard has less 

calories and fat than mayonnaise but five times as 
much protein!

Yes, it IS South Carolina that is known for it's 

Mustard based BBQ sauce; However One of the 

top BBQ places in Charlotte, Millwood 

Smokehouse, serves the South Carolina Mustard 

BBQ sauce. So don't panic, just enjoy getting your 

fingers all sticky.


2 THICK pork chops approx..1.5 lbs.

½ cup maple syrup

¼ cup salt

2 Tbs yellow mustard

2 Tbs peach preserves

1 tsp. Horseradish

1 tsp maple syrup

½ cup crushed pecans.

The night before:

Rinse the chops. In a bowl stir in ¼ cup 

salt into ½ cup maple syrup. This will 

be thick. Dip each chop into this and place in 

a plastic bag. Pour in any you have left over. 

Let marinate overnight in refrigerator. Turn 

once half way through to make sure it is well 


The day of:

Take the chops out and rinse them well. Pat 

dry with a paper towel. Let sit lightly covered 

for ½ hour to get to room temperature.

You should make cuts into that band of fat 

and connective tissue that runs down the 

side. This keeps it from turning into a cup 

when you cook them.

Preheat the oven to 250 degrees. Line a 

rimmed baking tray with foil and place a rack 

inside. Spray the rack well. In a medium 

bowl mix the mustard, peach preserves and 

horseradish well.  Taste, you might want it a 

bit sweeter, just add a tsp of that maple 


Set up an assembly station. Place the 

mustard-peach mixture, next to a wide 

topped bowl with the crushed pecans, then 

the cooking rack.

With a pastry brush, “paint” the first chop 

well and place wet side down into the 

pecans. Now “paint” the other side and 

carefully flip to coat the other side.

Place this on the rack and repeat with the 

other chop. Leave room between the chops, 

don’t crowd them.

Slow roast these in the 250 degree oven for 

1hour. Then raise the temperature to 350 

for another ½ hour. But most importantly: 

until a thermometer inserted into thickest 

portion registers 145° to 150 


In the past we were instructed to cook pork 

to 160 degrees. However modern methods 

and cultivation's have changed the rules. 

The National Pork Board now recommends 

this lower temperature, saying the pork will 

be tastier while remaining healthy.

Remove from oven; cover pork loosely with 

aluminum foil, and let stand 10 minutes

This resting period is important to allow the 

juices to balance.

It also gives time to prepare most vegetables 

and present them well.

For our music tonight:


So happy to be serving my Master Indy and 

to be able to send a heart-felt shout-out to 

the much needed rent boys everywhere!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by Dan White


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


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