Milk Braised Pork Shoulder
2 tablespoons vegetable oil
1 tablespoon kosher salt
1 teaspoon black pepper
3 1/2 cups whole milk
1 1/2 cups brandy
4 cloves garlic, smashed
1 bunch fresh sage
2 sprigs fresh rosemary
Peel from 1 lemon
1 large bunch Swiss chard, stemmed and torn into 3-inch pieces
1. Heat oven to 250°F. Heat oil in large Dutch oven or heavy pot over medium-high. Season pork all over with salt and pepper. Brown on all sides turning several times, about 15 minutes.
2. Add milk, brandy, garlic, sage, rosemary, and lemon peel to pot; bring to a simmer.
3. Cover pot and transfer to oven. Braise pork until very tender, about 3 ½ hours. Transfer meat to a serving platter.
4. Strain milk mixture and return to pot. Add Swiss chard and toss until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce.
Parsnips and Carrots
3 tablespoons vegetable oil
1 1/2 lbs. carrots, peeled and cut diagonally into 1/2-inch thick slices
1 1/2 lbs. parsnips, peeled and cut diagonally into 1/2-inch thick slices
2 (5.2-oz.) pkgs. roasted and peeled chestnuts
3/4 cup apple cider
1 tablespoon molasses
1/2 teaspoon minced fresh rosemary
1. Heat oil in large skillet over medium-high. Add carrots, parsnips and chestnuts; cook 12 to 14 minutes until golden brown, stirring occasionally.
2. Whisk together apple cider and molasses. Add to vegetables and deglaze skillet by scraping browned bits from bottom of pan. Reduce heat to medium-low; continue cooking until vegetables are tender and liquid has evaporated, 12 to 14 minutes.
3. Stir in rosemary and season with salt and pepper. Serve with pork and Swiss chard.