rentboys of the old south, particularly in
Charlotte.
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.
Ingredients:
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
coated.
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
syrup.
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
DO NOT GO BY TIME IN OVEN!
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.
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.
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!
socialslave
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
http://www.amazon.com
/dp/B00F315Y4I
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via
@amazon
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