Ingredients
brine: saltwater, thyme, brown sugar, peppercorns, 1/2 can apple juice concentrate
topping:
granny smith apples
cinnamon
ground clove
dry mustard
raisins
1/2 can apple juice concentrate
salt
pepper
1 tsp brown sugar
thyme
fresh lemon
rice pilaf:
extra-virgin olive oil
pine nuts
2 lemon peel strips
3 smashed whole garlic cloves
thyme
1 cup rice
1 box chicken broth
scallions
acorn squash:
compound butter (salt, butter, brown sugar, amaretto)
crumbled italian wedding cookies
extra-virgin olive oil
sage
salt
pepper
Preparation
brine chops for 2 hours, save herbs
pat off and sear/carmelize both sides in pan with olive oil, salt, and pepper at med to med-high heat save pan drippings finish in oven at 350 for 25 min
for toppiing: peel and slice apples sweat and carmelize pork chop drippings add remaining ingredients, adding lemon after cooking
for rice: infuse olive oil, pine nuts, lemon peel strips, garlic cloves, and thyme add rice and toast add broth and simmer uncovered 35-40 min top with scallions
for squash: cut into 1/4 wedges spread on compound butter sprinkle cookies, olive oil, and sage on top add salt/pepper bake at 350 on middle rack for 20 min remove and add more butter bake 10 more min
