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.