Pork Chops with an Apricot Bourbon Glaze

½ cup dried apricots

1 cup bourbon

2 tbl. Fresh thyme-cleaned and chopped

2 tbl. Fresh rosemary-cleaned and chopped

½ cup shallots

2-3 cloves of garlic

Soak apricots in bourbon for 15-20 minutes till they absorb the bourbon and soften up. Add all ingredients to a food processor and blend till smooth. Coat the pork chops in mixture and let marinate for 15-20 minutes.

For the succotash

Two ears of corn-cornels removed

2 cups fava beans-shucked and peeled

1 cup English peas

10-15 pearl onions-peeled

10-15 grape tomatoes

2 cloves of garlic

1 cup chicken stock

3 tbl. Butter

3 tbl. Olive oil

3 tbl. Thyme-cleaned and chopped

¼ cup chopped parsley

2 tbl. Lemon juice

In a large sauté pan add the olive oil and sauté on med heat the corn and pearl onions for 3-5 min. When the onions are just starting to take on color add the tomatoes and garlic. Cook for 2-4 more minutes then add the fava beans and cook them for 1-2 minutes. Add the chicken stock, thyme, parsley and lemon juice. Bring up to temp and add the English peas and butter.

For the mustard seed sauce

1 cup white wine

¼ cup yellow mustard seeds

¼ cup dried apricots-small dice

1.5 cups chicken stock

2 tbl. Thyme, picked and chopped

3 tbl butter

Salt and black pepper

In a small sauce pan add wine, mustard seeds, and apricots. Bring to a boil and cook off alcohol. Reduce by half then add the chicken stock and thyme. Lower flame to low and reduce by half. Stir often to prevent apricots from sticking to the bottom of the pan. Add the butter and season with salt and pepper.

For the crispy kale

5-7 large leafs of kale-stems removed, lightly coat leafs in olive oil and place on a baking sheet.

Bake in a 325 degree pre-heated oven till crispy. About 10-15 min. Season with salt when it comes out of the oven.

To assemble the dish

In a large skillet on high heat add canola oil and sear both sides of the pork chop. Finish in a 425 degree

Oven till the internal temp is 145-155 degrees.

On a large plate place the succotash in the center and top with the pork chop. Drizzle the sauce around the succotash. Arrange the crispy kale on top of the chop. Dig in and enjoy.