Pork Porterhouse with Sauteed Quince, Apples, and Potatoes

• 6 pork porterhouse, 8 to 10 ounces each, about 1 1/4 inches thick
• 1 recipe brine (page 214)
• 4 ounces quince paste (membrillo or cotognata) (see Sources)
• 2 tablespoons extra-virgin olive oil
• Sauteed quince, apples, and potatoes (recipe follows)
• 1 bunch small dandelion greens, cleaned
• 1 pound medium Yukon Gold potatoes, ideally the size of the apples
• 6 tablespoons extra-virgin olive oil
• 3 cloves garlic, unpeeled, smashed
• 4 sprigs thyme, plus 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 3 apples, peeled, cored, and cut into 8 wedges each
• 4 tablespoons unsalted butter
• 2 quince, peeled, cored, and cut into 12 wedges each
• 1/4 cup chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. Submerge the pork chops in the brine and refrigerate for 24 hours.
2. Light the grill 30 to 40 minutes before cooking, and remove the pork chops from the refrigerator.
3. If theyre still wet from the brine, pat them dry with paper towels.
4. Take the quince paste out of the refrigerator and put in a warm spot to soften to a spreadable consistency.
5. When the coals are broken down, red, and glowing, brush the pork chops with the olive oil and place them on the grill.
6. Cook them on the first side about 5 minutes, rotating them a couple of times.
7. When they have nice color, turn them over and cook another 4 to 5 minutes, rotating them once or twice.
8. The pork chops should be cooked to just under medium.
9. Peek inside at the bone; they should still be a little pink, and when you press them with your thumb, they should be springy.
10. Arrange the hot sauteed quince, apples, and potatoes on a large warm platter.
11. Scatter the dandelion greens over them.
12. Slather the chops with the quince paste, and place them on top.
13. Preheat the oven to 400F.
14. Toss the potatoes with 1 tablespoon olive oil, the garlic, thyme sprigs, bay leaf, and 1 teaspoon salt.
15. Place in a roasting pan, cover with aluminum foil, and cook about 45 minutes, until tender when pierced.
16. (Depending on the size, age, and variety of potatoes, cooking time will vary.)
17. When the potatoes have cooled, peel them.
18. Cut the potatoes in half lengthwise, and then place them, cut side down, on a cutting board.
19. Cut each half crosswise into four or five wedges.
20. While the potatoes are cooking, heat a large saute pan over high heat for 2 minutes.
21. Swirl in 1 tablespoon olive oil and wait 1 minute.
22. Carefully place the apples in the pan, flat side down.
23. Add 2 tablespoons butter, and season with 1 teaspoon thyme leaves, 1 teaspoon salt, and a pinch of black pepper.
24. Turn the heat down to medium, and cook about 5 minutes, until the apples are a beautiful deep golden brown.
25. Turn the apples over, and continue cooking until theyre golden on the second side.
26. They should be tender and cooked through.
27. Transfer them to a plate to cool.
28. Repeat this process with the quince.
29. (They will take a little longer to cook.)
30. Heat a large saute pan over high heat for 2 minutes.
31. Swirl in 2 tablespoons olive oil and wait 1 minute.
32. Place the potato wedges carefully in the pan, and season with the remaining teaspoon thyme leaves, 1/4 teaspoon salt, and some freshly ground black pepper.
33. Cook the potatoes about 8 minutes, until they are crispy on one side.
34. (Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselves if youre patient.)
35. Turn the potatoes over, add another tablespoon olive oil to the pan, and season the second side with 1/4 teaspoon salt.
36. Cook another 3 to 4 minutes, and then add the apples and quince.
37. Cook a few more minutes, tossing well to combine.
38. Taste for seasoning, and add the parsley.
39. Brine the pork chops a day or two before serving.
40. You can roast the potatoes and saute the apples and quince in advance.
41. Saute the potatoes right before you grill the pork; you can keep them warm in the oven.

pork, recipe brine, quince paste, extravirgin olive oil, apples, dandelion, potatoes, extravirgin olive oil, garlic, thyme, bay leaf, apples, unsalted butter, quince, flatleaf, kosher salt

Taken from www.epicurious.com/recipes/food/views/pork-porterhouse-with-sauteed-quince-apples-and-potatoes-390972 (may not work)