Serves 6

6 Each (12-14 Oz) Porterhouse Pork Chops, about 1.5” thick

Brine:
1 Qt Water
1/4 Cup White Vinegar
14 Tbsp Kosher Salt
14 Tbsp Brown Sugar
1/2 Each Onion
1/2 Each Head of Garlic, rough cut
1 Each Bay Leaf
2 Tspn Crushed Black Pepper Corns

Marinade:
2 Tbsp Garlic, chopped
1/4 Cup Molasses
1/4 Cup Red Wine Vinegar
1/4 Cup Mild Olive Oil
1/4 Cup Grain Mustard
1 Cup Pistachios, chopped

Roasted Apple Coulis:
2 Each Green Apples
3 Each Red Apples
1 Pt Apple Cider, chilled in juice refrigerator
1 Each Lime
1 Each Cinnamon Stick
2 Each Cloves
3 Each All-spice Berries
1 Each Bay leaf
1 Cup Honey
Zest of one Meyer Lemon, peeled with a peeler
1 Tbsp Olive Oil
½  Tspn Kosher Salt

Gingered Butternut Squash Puree:
3 Each Large Jewel yams; peeled and diced into 2” cubes
1 Small Finger Fresh Ginger, peeled and sliced thin
3 Each Garlic Cloves, smashed
1 Tbsp Kosher Salt
To Cover + 20 % Water
3 Cups Cream
½ Lb Butter
1 Cup Honey
4 Each Large Manderine Tangerines
1 Each Fresh Fennel Bulb
1 Each Bunch Tarragon, picked of its leaves
1 Each Bunch Chives, cut into 2” batons on bias
30 Each Sprigs Chervil
½ Bunch Flat Leaf Parsley, picked
2 Tbsp Molasses

Brine:
Make the brine the day before. Place the chops in the brine for about 6 hours. Remove from brine, pat dry and place onto rack to air dry in the refrigerator.

Marinating:
Pour the marinade over the 6 chops. The longer they marinate the more intense the flavors will be. I like 1 hour to overnight.

Roasted Apple Coulis:
Make a sachet of the Smashed Cinnamon Stick, smashed cloves, smashed allspice berries, bay leaves, and Meyer lemon peel. Cut the apples from the cores and place in pot with cider, honey, lime cut in half and sachet. Bring to a simmer and cook until the fruit is soft, about 20 min. over low to medium heat. Remove the lime and squeeze it into the liquid. Remove the sachet and squeeze its liquid in. Place the apples and the resulting liquid in a high speed blender and puree on high speed until smooth. Add the Lemon oil and pulse for 2 more seconds. Pass through a chinoise. 

Gingered Butternut Squash Puree:
Cover the yams, ginger, garlic and salt with water + 20 %. Bring to a boil. Lower to simmer. Cook for 20-30 minutes until fork tender. Pour through colander to eliminate the water. Place the yams in a food mill and pass through the small holes. Add the cream and butter mixture and fold in carefully with a large rubber spatula. Season with salt and pepper.

Tangerine Fennel Salad:
Pull the skins from the tangerines and pull the sections apart. Drop the natural sections into cool water and allow to soak 15 min. With a paring knife remove the pulpy white coating and connecting strands. In a Stainless steel mixing bowl, toss the sections and the fine herb salad. Do this Ala minute.

Cooking the Chops:
Allow the chops to come to room temperature for about 1 hour prior to cooking them. Place a large heavy pot on a medium heat with 2 Tbs. cooking oil. NO NEED to salt or pepper the chops the marinade and brine has taken care of that. Place the chops into the hot oil. Leave the pan on stove top flame until the pan has recovered the heat from placing the chops in it. Probably about 5 min. Place the pan into the preheated 450 degree oven. Cook for about 5 more minutes and flip the chops over. Cook in oven for about another 10–15 min. Remove from oven and allow to rest and equalize the heat with the chops on a rack or plate.
 
Assembling a Plate:
On 6 large warm plates, ladle about 1.0-1.5 oz of the warm apple coulis in the center. Spoon another once or 2 of the yam puree onto the apple coulis. Lean a chop against the yam puree. Toss the tangerine salad with a bit of extra virgin olive oil just to coat. Place some on top of the chop. Drizzle with a spoon a bit of the molasses around the perimeter of the apple coulis.