Pork Loin Chops
6 cups water
10 cloves garlic, smashed
8 whole cloves
4 bay leaves
1/2 cup kosher salt
1/4 cup dark brown sugar
3 tablespoons black peppercorns, crushed
2 tablespoons vegetable oil
1. Combine water, garlic, cloves, bay leaves, salt, brown sugar and peppercorns in large saucepan; cook and stir over medium-high heat until salt and sugar have dissolved. Transfer to bowl and refrigerate for 30 minutes until cool.
2. Place pork chops in gallon-size resealable plastic food storage bag. Add cooled brine and refrigerate for 1 to 1 1/2 hours. Remove chops from brine and pat dry.
3. Heat oven to 400°F. Heat oil in 12-inch cast iron skillet over high heat for about 2 minutes. Place chops in skillet and brown for about 2 minutes on each side.
4. Transfer skillet to oven. Roast for 8 to 10 minutes until internal temperature reaches 145°F to 160°F, turning chops after 5 minutes. Let stand 3 minutes before serving.
4 small acorn squash, cut in half lengthwise and seeds removed
1/2 cup chicken stock
1/4 cup unsalted butter
1/2 cup brown sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1. Heat oven to 450°F. Cut each half acorn squash into 3 wedges; arrange, skin side down, in shallow baking pan. Pour chicken stock in bottom of the pan and season with salt and pepper. Melt butter with brown sugar over medium heat, stirring occasionally, until sugar is dissolved. Stir in nutmeg and cloves; remove pan from heat. Pour butter mixture over squash.
2. Cover baking pan with aluminum foil and bake for 1 hour. Uncover pan and bake for an additional 20 minutes.
3. Remove squash from pan; stir drippings, scraping up brown-sugar and reserve in small bowl.
2 1/2 tablespoons extra-virgin olive oil
1 shallot, minced
1 teaspoon minced garlic
1 1/2 cups farro
1/4 cup white wine
4 cups chicken stock
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 teaspoons unsalted butter
1 tablespoon chopped flat leaf parsley
1. Heat olive oil in large saucepan over medium. Add shallots and cook until translucent, about 2 minutes. Add garlic and cook 1 minute.
2. Add farro; stir to coat with oil for 1 minute. Stir in wine.
3. Add chicken stock, 1 cup at a time; cook and stir until absorbed between each addition, about 25 minutes total. Risotto should be tender with a slight bite.
4. Stir in cheese and butter; simmer until risotto has thickened, about 5 minutes. Add parsley, season with salt and pepper.
5. To serve, spoon risotto on 4 plates and place a pork chop on top. Place acorn squash on side and spoon reserved sauce from the squash around each plate. Garnish with additional parsley leaves.