Flintstone Chops With SautéEd Spring Vegetables

• 2 tomahawk pork chops
• equilibrium brine As needed
• bay leaves As needed
• extra-virgin olive oil As needed
• butter or oil
• 1 cup fava beans shelled and blanched
• 1 bunch asparagus blanched and sliced into coins
• 1 bunch mushrooms hon-shimeii
• 1 bunch matsutake mushrooms
• 2 baby turnips quartered
• salt To taste
• pepper To taste

1. 1. For the Pork: Brine the chops with the Equilibrium Brine and bay leaves overnight. Remove from brine and let dry. Sear chop and finish in oven. Once the internal temperature reaches 135u0b0F, remove from oven to stovetop. Baste with butter, garlic and herbs, let rest and carryover cook until 145u0b0F
2. 2. For the Spring Vegetables: Saute ingredients together in a hot pan and season with salt and pepper
3. 3. To serve: Slice meat off bone into portions. Place bone on a platter and rearrange slices around bone. Place Spring Vegetables around the platter

pork chops, equilibrium brine, bay leaves, extravirgin olive oil, butter, fava beans, blanched, mushrooms, matsutake mushrooms, salt, pepper

Taken from www.yummly.com/recipe/Flintstone-Chops-with-Sauteed-Spring-Vegetables-2255072 (may not work)