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1 cup pork brine (bring 1 cup water, 1 tablespoon juniper berries, 1 onion, and 1 tablespoon salt to boil; cool)

½ can French's fried onions

1 tablespoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

2 tablespoons olive oil

BRAISED CHARD

1 pound Swiss chard, stems removed

2 cloves garlic, smashed

2 tablespoons chicken stock

1 tablespoon butter

salt and pepper

MAPLE-GLAZED YELLOW BEETS

2 large yellow beets

2 tablespoons butter

1 tablespoon maple syrup

salt and pepper

BACON THYME JUS

2 chickens, roasted

1/2 cup port wine

1/2 cup red wine

1/2 cup white wine

1/8 pound Neuske's applewood smoked bacon, finely diced

1 clove garlic, minced

2 shallots, minced

1 tablespoon tomato paste

1 cup button mushrooms, sliced

4 rosemary sprigs

1 small bunch thyme

4 cups chicken stock

3 tablespoons veal demi-glace

olive oil

2 tablespooons butter

salt and pepper

FRIED SWEET POTATO GARNISH

2 sweet potatoes, peeled

oil for frying

In a food processor, grind onions with rosemary and thyme. Dip both sides of pork in olive oil, then onion mixture. Allow to rest for 1 hour.

Preheat oven to 400 degrees.

Heat olive oil in a saute pan; sear each side of the pork chop until lightly browned. Remove from pan, place on a rack, and cook in the oven for 10 minutes or until desired temperature is reached. Allow to rest for 5 minutes, slice.

In a large saute pan, melt butter; add chard, smashed garlic, and season with salt and pepper. Add chicken stock and cook over medium heat until chard is tender. Keep warm until ready to plate, or heat when needed.

Peel beets and cut into 3/4-inch squares. Boil in salted water for 5 minutes, or until cooked almost entirely. Melt butter in saute pan and heat until almost browned. Add beets, caramelize on each side, add maple syrup, and season with salt and pepper. Remove from heat when glazed.

In a large stockpot, heat small amount of oil, add bacon and cook until crisp; remove. In same pan with bacon fat, add mushrooms, garlic, and shallots. Cook until lightly caramelized. Add tomato paste, being careful not to burn. Stir for a minute. Add chickens, wines, and reduce until one quarter of the liquid remains. Add chicken stock, herbs, and reduce again until one quarter of the liquid remains. Strain through a chinois. Place in small saucepot, heat, add veal demi and cooked bacon. Heat. Whisk in butter and remove from heat. Season with salt and pepper.

Slice potato thinly on a mandoline. Stack slices and cut to fine julienne.

Heat oil to 325 degrees, add sweet potato, and cook until crisp. Cool and drain on paper towels.

TO PLATE Arrange chard in center of plate. Place sliced pork on top. Spoon sauce around chard, adding a little on top of pork. Arrange glazed beets in the sauce. Top pork with fried sweet potatoes.