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1
Fill a large saucepan with 8 cups water and add garlic, rosemary and 1/4 cup salt; bring to a boil over medium-high heat and cook until salt dissolves.
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2
Preheat oven to 350F (180C).
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3
Cover exposed ends of pork bones with aluminum foil to prevent them from charring during cooking; season pork with salt and pepper.
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4
Heat a large cast-iron skillet over medium-high heat; add 2 tablespoons canola oil.
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5
When oil is hot, add pork, fat side-down; cook, turning on all sides, to for a crust.
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6
Transfer skillet to oven and continue cooking until pork reaches an internal temperature of 130 degrees on an instant-read thermometer, about 45 minutes.
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7
Meanwhile, bring a medium pot of water to a boil over heat.
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8
Generously salt water and return to a boil.
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9
Add potatoes to boiling water and cook until fork tender.
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10
Drain and pat dry.
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11
Heat remaining 2 tablespoons canola oil in a large skillet over medium-high heat.
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12
Add shallots and cook, stirring, until soft and translucent.
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13
Add potatoes and cook, stirring until potatoes are caramelized, about 10 minutes.
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14
Remove from heat; season with salt and pepper.
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15
Just before serving, stir in chives.
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16
Remove pork from oven and transfer to a cutting board; let stand, in a warm place, for 10 minutes.
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17
Drain off excess fat from skillet.
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18
Place skillet over medium-high heat and add pancetta; cook until fat is rendered, about 3 minutes.
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19
Add kale to skillet and cook until kale is wilted and heated through, about 2 minutes.
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20
Add vinegar and toss to combine; season with salt and pepper and remove from heat.
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21
Cut pork roast in half between bones to form two double chops; place each, bone side up, on a serving plate.
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22
Divide kale and potatoes evenly between the two plates and serve immediately with mustard and cornichons.
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23
For all of you food aficionados, on May 14th 2010, you can watch Charlie join Martha Stewart as they demonstrate this recipe on 'The Martha Stewart Show.'
