Southern Cooking Class with Ann Swanson

1. Preheat the oven to 400 degrees.
2. Let the pork sit at room temperature for about 20-30 minutes before cooking. Season the pork front and back with salt and pepper. 
3. In a cast iron skillet, heat the olive oil. Once hot add the pork and sear on both sides. You should have a nice brown crust on each side.
4. Carefully add the butter and thyme. Baste the butter and thyme over the top of the pork several times to incorporate that rich fat flavor. Depending on the thickness of the pork you can put it in the oven (in the same saute pan) to bring it up to 140 degrees.
5. Take the pork out of the pan and let it rest on the
   countertop. It will continue to cook up to 145 degrees.

1. Mince one clove of garlic and dice 1/2 yellow onion.
2. Rinse the wheat berries under cold water and drain.
3. In a medium pot turn on the high heat and add 1
   tablespoon of olive oil. Once it heats up, add diced yellow onion and minced garlic.
4. Saute until translucent then immediately add the wheat berries. Stir until toasted.
5. Add chicken stock slowly until it covers the top of the wheat berries. Turn the heat down to medium and stir.
6. 6) As the liquid reduces continue to add more chicken stock, stirring, until the wheat berries are al dente. Cooking time is 30-45 minutes.

1. Preheat the oven to 400 degrees.
2. Peel, deseed and cut the butternut squash into 1” cubes and put them in a mixing bowl.
3. Add olive oil, salt and pepper, and toss. Lay the seasoned butternut in a single layer on a sheet tray lined with foil.
4. Roast for 25-30 minutes or until the squash is tender, turning once with a metal spatula. 

1. Destem and wash the greens. Tear into medium-sized pieces and set aside.
2. Dice 1/2 yellow onion and mince 2 cloves of garlic. Set aside.
3. Slice bacon. Put it into a large saute pot and render until crispy.
4. Add onion, garlic, and greens. Saute until soft.
5. Add chicken stock and stir, loosening the cooked flavor from the bottom of the pot.
6. Add hot sauce and vinegar. Reduce liquid by 1/2.
7. Add a splash of cream and butter. Continue to reduce until thickened.
8. Season with salt, pepper, hot sauce, and vinegar.

Add the wheat berries to the Potlikker and greens and stir to incorporate. Add the roasted butternut squash and top with seared pork chop. Enjoy!