Wood-Smoked Pork Chops | Rodney Strong

Ingredients

• One 12-ounce bottle microbrewed beer
• 1⁄4 cup kosher salt
• 1⁄4 cup packed brown sugar
• 1 tablespoon molasses
• 1 tablespoon Sriracha hot sauce
• 4 cloves garlic, thinly sliced
• 2 teaspoons black peppercorns
• 2 teaspoons minced fresh thyme
• 2 cups water
• 4 thick-cut bone-in pork chops (about 21⁄2 pounds total)
• 1 cup granulated sugar
• 4 Granny Smith apples (about 2 pounds total), peeled, cored, and cut into 1⁄2-inch dice
• 2 tablespoons fresh lime juice
• Pinch of kosher salt
• 1⁄2 teaspoon ground cinnamon
• 3 cups apple wood smoking chips
• 2 tablespoons olive oil
• 1 andouille sausage (about 8 ounces), diced
• 1 yellow onion, diced
• 1 stalk celery, diced
• 1 green bell pepper, seeded, deribbed, and diced
• 1⁄4 cup chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh sage leaves
• 1⁄2 cup chicken broth or stock
• 4 cups crumbled corn bread (about half an 8-inch square pan of corn bread)
• Salt and freshly ground pepper to taste
• 2 bunches rainbow chard or Swiss chard (about 11⁄2 pounds total), stemmed
• 1 small red onion, thinly sliced
• 1 tablespoon organic apple cider vinegar, such as Nana Mae’s
• 1⁄2 cup chicken broth