In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Chuck Subra from La Cote Brasserie prepares pork chops, red fish, and mussels.

Molasses Cured Ham Chop with Marshmallow Sweet Potato Mash and Bourbon Jus

For the Brine:
6 each 12 oz Center Cut Pork Chops
1 gal Water
1 and 1/2 cups Steen’s cane Molasses
1/4cup kosher salt

Combine all ingredients except pork chops in a large bowl and whisk until all the salt is dissolved.

Place the pork chops in the mixture and place in the refrigerated for 24 hours.

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Dominique Macquet prepares Fleur de sel baked snapper and chimichurri pork chops.

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Gerry Nooney from Sugarbush prepares Hungarian goulash.

Click here for Chef Gerry Nooney's Profile

Hungarian Goulash

2 lbs 8 oz of lean pork cubed
1 onion small dice
1 Tablespoon canola oil
1/4 cup sweet paprika
1/2 teaspoon hot paprika
1 cup chicken stock
1 bay leaf

2 Tablespoon whole leaf marjoram
1/4 cup ketchup
1/2 cup drained sauerkraut
1 Tablespoon kosher salt

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef John Norman from Cuvee Beach shows you how to prepare Shrimp & Stone Ground Grits, Spicy Fried Oysters, and Oven Roasted Pork Chops.

Click here for Chef John Norman's Profile

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Kent Tomita shows us how to make Yucatecan Pork Chops & Achiote Grouper.

In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Michael Z. shows us how to prepare Italian Stromboli, Italian Roast Pork w/ Spicy Broccoli Rabe, and Philadelphia Cheesesteak.

In this episode of New England Chefs, sponsored by DCS by Fisher & Paykel, Jack Gilbert from Candeleros prepares pork chops and caesar salad.

In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef James Malone from Staccato Restaurant prepares pork tenderloin sous vide.

Click here for Chef James Malone's Profile

Pork Tenderloin Sous Vide

Ingredients
2 each Pork Tenderloin
1/4 cup Bacon Fat
2 tbsp. Potlatch Spice (any favorite rib rub will do)

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Doug Harris from Spinnaker prepares burgers, ribs, and a tuna BLT.

Click here for Chef Doug Harris' Profile

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Pierce Culliton from Frank's Restaurant prepares seared scallops and pork tenderloin.

Click here for Chef Pierce Culliton's Profile