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Ingredients

• Pork Chops:
• 4 thick boneless pork chops
• Brine:
• water
• 1/4 cup kosher salt
• 1/2 cup brown sugar
• 1 tablespoon black peppercorns
• 1/2 cup cider vinegar
• 1/2 cup apple cider
• Stuffing:
• 1 1/2 - 2 cups cups cornbread, crumbled
• 2 tablespoons dried currants
• 1/4 cup dried cherries, halved
• 1/4 cup walnuts, roughly chopped
• 1/2 cup or more chicken stock, just to moisten stuffing
• fresh sage, minced
• 2 green onions, sliced
• kosher salt and fresh ground black pepper, to taste
• roasted Root Vegetables:
• 10 ciopollini onions, peeled
• 1 medium parsnip, peeled and cut into 1-inch pieces
• 1 small celery root, peeled and cut into 1-inch pieces
• 1 medium rutabaga, peeled and cut into 1-inch pieces
• 1 medium sweet potato, peeled and cut into 1-inch pieces
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons chopped fresh thyme leaves
• coarse sea salt & Freshly ground black pepper
• 1 tablespoon unsalted butter

Description

Adapted From An Alton Brown Recipe For Pork Chops - Root Vegetable Recipe Adapted From Leite's Culinaria

Group Recipes