Pig Pickin' – Smithfield Farms Bone-In Chop, Charles Henry Gray Ham, Gwaltney Bacon, Edwards Smoked Surry Sausage, and Gryffon?s Aerie Pulled Pork with Freshly Pressed Cider Reduction

(Serves 4)
8 slices Gwaltney bacon
2 tablespoons Bacon fat, reserved from the cooking process
1 Small Vidalia onion, diced
1 Small carrot, diced
2 oz. Sugar
1 Stalk celery, diced
4 Garlic cloves, smashed
1 Stalk rosemary
16 oz. Fresh apple cider
8 oz. Veal demi-glace
2 oz. Heavy whipping cream
1 oz. Calvados apple brandy
Sea salt, white pepper, and nutmeg to taste
4 8-10 oz. Pork chops, center cut bone-in Frenched, brined, and marinated
2 links Edwards smoked Surry sausage, split in half lengthwise
4 oz. Gryffon's Aerie pulled pork
4 tablespoons Charles Henry Gray ham, diced


Cook bacon until crisp. In a medium sauce pan over medium-high heat, warm the bacon fat, and sweat the onion, carrot, and sugar until well caramelized. Add the celery, garlic, and rosemary, and continue cooking for two minutes. Deglaze the pan with the apple cider, and reduce until syrupy. Add the veal demi-glace, cream, and Calvados, and season with salt, pepper, and nutmeg. Strain, and hold warm.
Grill the pork chop to your desired doneness, and rest for five minutes. Warm the sausage, bacon, and pulled pork pieces on the grill, and serve while warm. Garnish with the diced ham.
Serve with vegetables of your choice.

Variations

Try substituting a lamb sausage like Merguez and pulled preserved duck instead of pork for another meaty presentation.
Try changing the Calvados to Bourbon or Cointreau.
Try substituting sage for rosemary or pear cider for apple cider