Ingredients

SKILLET HOE CAKES
Yield: 6 hoe cakes

  • 7 oz. coarse yellow cornmeal
  • 8 oz. all-purpose flour
  • 1.5 oz. granulated sugar
  • 0.5 oz. baking powder
  • 1/4 tsp. kosher salt
  • 2 whole eggs
  • 2 egg whites
  • 3 cups whole milk
  • 2 cups clarified butter
  • 1 Tbsp. whole butter

BREAKFAST SAUSAGE SPICE RUB
Yield: 4 pork chops

  • 4 Boneless Pork Chops
  • 2 Tbsp. fresh sage
  • 1 Tbsp. fresh thyme
  • 1 Tbsp. fresh rosemary
  • 2 tsp. brown sugar
  • 2 tsp. salt
  • 1 tsp. fennel seed
  • 1/2 tsp. red chili flakes
  • 1/4 tsp. granulated garlic
  • 1/4 tsp. cracked black pepper

CITRUS PICKLED ONIONS
Yield: 2 cups

  • 1 lb. red onions, skin left on
  • 1 tsp. kosher salt
  • 1 oz. sugar
  • 2 oranges
  • 2 limes

MAPLE BUTTER
Yield: 2 cups

  • 1 lb. butter, softened
  • 1/2 cup maple syrup

Details

Product:

Farmland Chop Shop Pork Chops

Meal Course:

Breakfast

Dish Type:

Entrée

Preparation

SKILLET HOE CAKES

  1. Preheat oven to 450°F.
  2. Mix all dry ingredients together in medium bowl.
  3. Mix all wet ingredients except clarified butter and whole butter in another bowl.
  4. Add wet ingredients to dry ones and mix well.
  5. Fold in clarified butter. In 2-inch cast iron skillet, melt whole butter over medium heat.
  6. For each hoe cake, add 4-oz. ladle of hoe cake batter and cook until edges are set, 2-3 minutes.
  7. Place in oven and cook until almost set, 3-4 minutes.
  8. Remove from heat, flip cake over and let rest 1 minute.

CITRUS PICKLED ONIONS

  1. Place whole onions directly on grill and cook until charred and soft.
  2. Remove skin and julienne onions.
  3. Place onions in bowl, and toss with salt and sugar.
  4. Squeeze citrus juice over onions and let sit 2 hours.

MAPLE BUTTER

  1. Whip butter in mixer fitted with paddle attachment.
  2. Add maple syrup and whip until incorporated.
  3. Remove from mixer and reserve.