Chef Charlie Palmer grew up in the farmlands around Smyrna, New York. He trained at the Culinary Institute of America and then spent time in France, studying under two of France’s finest chefs, George Blanc and Alain Chapel. Moving back to New York, he earned his place in the New York restaurant scene, opening Aureole on the Upper East Side of Manhattan.


Having been impressed with fresh farm produce available to chefs in France, Palmer remembered his heritage, and worked hard to cultivate relationships with local growers and farmers. His goal was to bring the freshest produce and artisanal products to his loyal customers. Other restaurants were to follow the success of Aureole, along with a chain of retail wine stores and many significant accolades. He has authored several cookbooks, including The Art of Aureole published in 2003.

You can watch Chef Charlie Palmer while he cooks this recipe on The Martha Stewart Show Friday May 14, 2010.
Recipe

from here 

Serves 2

2 cloves garlic
2 sprigs fresh rosemary
Coarse salt and freshly cracked black pepper
¼ cup canola oil
1 (4-bone) Berkshire center-cut pork loin roast, frenched
10 ounces medium fingerling potatoes
¼ cup shallots, chopped
2 tablespoons chives, chopped
4 ounces pancetta, minced
8 ounces baby kale
1 tablespoon red wine vinegar
Dijon mustard, for serving
12 cornichons, halved lengthwise, for serving

Fill a large saucepan with 8 cups water and add garlic, rosemary and ¼ cup salt, bring to a boil over medium high heat and cook until salt dissolves. Remove from heat and let cool to room temperature. Place pork in brine mixtures so that it is fully immersed in the liquid. Cover and transfer to refrigerator, chill at least 12 hours and up to 24 hours. Remove from brine, rinse and pat dry.

Preheat oven to 350˚F.

Cover exposed ends of pork bones with aluminum foil to prevent them from charring during cooking. Season pork with salt and pepper. Heat a large cast-iron skillet over medium high heat, add 2 tablespoons canola oil. When oil is hot, add pork, fat side-down, cook, turning on all sides to form a crust. Transfer skillet to oven and continue cooking until pork reaches an internal temperature of 130˚F on an instant read thermometer, about 45 minutes.

Meanwhile, bring a medium pot of water to a boil over high heat. Generously salt water and return to a boil. Add potatoes to boiling water and cook until fork tender. Drain and pat dry.

Heat remaining 2 tablespoons canola oil in a large skillet over medium-high heat. Add shallots and cook, stirring until soft and translucent (suer in French!). Add potatoes and cook, stirring, until potatoes are caramelized, about 10 minutes. Remove from heat, season with salt and pepper just before serving, stir in chives.

Remove pork from oven and transfer to a cutting board. Let stand in a warm place for 10 minutes. Drain off any excess fat form skillet. Place skillet over medium-high heat and add pancetta. Cook until fat is rendered, about 3 minutes. Add kale to skillet and cook until kale is wilted and heated through, about 2 minutes. Add vinegar and toss to combine. Season with salt and pepper and remove form heat.

Cut pork roast in half between bones to form two double chops. Place each bone side up, on a serving plate. Divide kale and potatoes evenly between the two plates and serve immediately with mustard and cornichons.

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