Pork Chop with Charred Eggplant Puree, Crispy Potatoes & Pickled Apricot Relish

steps

1. Combine 1 cup warm water with the salt and sugar. Stir until dissolved. Add remaining 3 cups cold water and cool completely
2. Add the pork chops, cover and refrigerate overnight.
3. Remove the pork chops from the brine and pat very dry.
4. Preheat the oven to 250 degrees F. Place the pork chops on a wire rack set over a baking sheet. Roast until a thermometer inserted into the thickest part of the pork chop, closest to the bone, registers 125 degrees F, approximately 20-30 minutes depending on thickness.
5. Combine the seasoned salt, black pepper and remaining ¼ teaspoon salt together.
6. Heat a grill or cast iron skillet over high heat. Lightly coat the pork chops with the neutral oil and lightly season on all sides with the salt & pepper mixture.
7. Sear until deeply browned and lightly charred in places, flipping the chops every 30 seconds, until 145 degrees F in the center.

to make the pickled apricot relish

1. Place the shallots in a small bowl of ice water and allow to set for 30 minutes. Drain thoroughly.
2. Combine the apricots, vinegar, water and kosher salt in a small sauce pan. Bring to a boil, cover and immediately remove from heat. Let stand until cool, about 30 minutes, then drain.
3. Finely chop the pickled apricots and olives together. The mixture should be coarse and spoonable, not a paste. Transfer to a bowl and fold in the shallot, parsley, mint, calabrian chiles, olive oil and season to taste with additional salt, if needed. Refrigerate until about 1 hour until ready to serve.

to make the charred eggplant puree

1. Set an oven rack approximately 6 inches below the broiler and heat broiler to high.
2. Pierce the eggplants all over with the tip of a knife and place on a foil lined baking sheet.
3. Broil until the first side begins to soften and char, about 8 minutes. Turn the eggplants over and continue broiling until the skins are deeply charred and the flesh is completely tender and collapsing, approximately 5-10 more minutes. Let cool for 30 minutes.
4. Meanwhile, place the garlic in a small saucepan and cover with cold water and bring to a boil and cook for 2 minutes. Drain.
5. Split the eggplants and scoop out the flesh, including any released juices from inside the eggplants. Take care to not include any of the charred skins. Discard the skins.
6. Combine the eggplant flesh, yogurt, miso paste, blanched garlic & salt in a blender. Blend until completely smooth. Taste and adjust seasoning.
7. Refrigerate if made in advance. Reheat in a small sauce pan over medium-low heat until hot when ready to serve.

to make the crispy potatoes

Option 1: Confit Potatoes

1. Place potatoes in smallest ovenproof saucepan or baking dish that will comfortably hold them. Add the bay leaves and peppercorns and cover completely in melted pork lard or neutral cooking oil, approximately 2 cups depending on size of pan.
2. Cover with a lid of aluminum foil and bake at 300F until completely tender when pierced with a knife, about 1 ½ hours.
3. Carefully remove the potatoes from the fat. Strain the lard and reserve it for another use.
4. Cool the potatoes, then cut them in half lengthwise.

Option 2: Parboil Potatoes

1. Place potatoes in a saucepan and cover with cold water. Season with kosher salt and add the bay leaves and black peppercorns. Bring to a simmer and cook until the potatoes are tender when pierced with a knife but still hold their shape, about 12-18 minutes depending on size.
2. Drain and allow to cool completely. Cut in half lengthwise.
3. To finish the potatoes heat the lard or neutral oil in a large skillet over medium-high heat.
4. Arrange the potatoes, cut side down and cook without disturbing them until deeply golden brown and crisp. Add the butter and toss until the potatoes are glossy, lightly browned all over. Season with salt.

to serve

1. Spread a generous spoonful of the charred eggplant puree in a ring onto each plate. Arrange the crispy potatoes over top of puree. 
2. Place the pork chop in the middle of the plate and spoon the pickled apricot relish over top of the potatoes.