Tyler'S Pork Chops & Sides

• 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

1. brine chops for 2 hours, save herbs
2. pat off and sear/carmelize both sides in pan with olive oil, salt, and pepper at med to med-high heat
3. save pan drippings
4. finish in oven at 350 for 25 min
5. for toppiing:
6. peel and slice apples
7. sweat and carmelize pork chop drippings
8. add remaining ingredients, adding lemon after cooking
9. for rice:
10. infuse olive oil, pine nuts, lemon peel strips, garlic cloves, and thyme
11. add rice and toast
12. add broth and simmer uncovered 35-40 min
13. top with scallions
14. for squash:
15. cut into 1/4 wedges
16. spread on compound butter
17. sprinkle cookies, olive oil, and sage on top
18. add salt/pepper
19. bake at 350 on middle rack for 20 min
20. remove and add more butter
21. bake 10 more min

brine, topping, granny smith apples, cinnamon, ground clove, mustard, raisins, apple juice concentrate, salt, pepper, brown sugar, thyme, fresh lemon, rice pilaf, extravirgin olive oil, nuts, garlic, thyme, rice, chicken broth, scallions, acorn, compound butter, italian wedding cookies, extravirgin olive oil, sage, salt, pepper

Taken from www.epicurious.com/recipes/member/views/tylers-pork-chops-sides-50140790 (may not work)