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 New England Chefs, sponsored by DCS by Fisher & Paykel, Chef Craig Cornell from Okemo Mountain Resort prepares berbere spiced pork tenderloin.

Click here for Chef Craig Cornell's Profile

1 Tbsp. ground ginger
1.5 tbsp. ground cardomom
1.5 tbsp. coriander seed
1.5 tbsp. fenugreek
2 tsp. whole cloves
2 tsp. allspice
1 tbsp. kosher salt
2.5 tbsp black pepper
1/4 cup red chili flakes
2 cups paprika

In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares BBQ baby back ribs, three cheese macaroni, and homemade cole slaw.

Click here for Chef Tim Creehan's Profile

BBQ Ribs

Danish Baby Back Ribs (or ribs of your choice)
Grill Plus Mesquite Marinade
BBQ Sauce

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 Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, Chef Jason Craul from Emerald Grande prepares shrimp & pork stuffed calamari.

Shrimp & Pork Stuffed Calamari

Key West pink shrimp peeled and diveined and chopped into small pieces 3 dozen.
14oz of medium lean ground pork.
1/2 large yellow onion minced
5 garlic cloves minced
3 leafs of sage chopped
Lemon juice from one lemon
1/4 cup of hvy cream
1/2 cup of bread crumbs
Salt and pepper

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