Sliced Pork Chops with Brown Butter-Golden Raisin Relish Recipe

Yields: Serves 4 (serving size: 4 oz. pork, 1/4 cup relish, 3/4 cup couscous)

Active time: 40 minutes

Slow-Cooking time: 4 hours

Total time: 6 hours 35 minutes

Ingredients

• 4 cups warm water

• 1/3 cup plus 3/4 tsp. granulated sugar, divided

• 2 teaspoons mustard seeds

• 1 bay leaf

• 1/3 cup plus 2 1/2 tsp. kosher salt, divided

• 2 (1-inch- thick) bone-in, pork shoulder blade chops (about 3 1/4 lb. total)

• 1 1/4 teaspoons black pepper, divided

• 2 tablespoons canola oil

• 2 medium-size yellow onions (about 1 lb.), sliced (about 4 cups)

• 1/2 cup apple cider

• 1/4 cup chicken broth

• 1 tablespoon coarse-grain mustard

• 1 pound sweet potatoes, peeled and cut into 1/2-inch rounds

• 4 tablespoons olive oil, divided

• 1/3 cup unsalted butter

• 1/2 cup golden raisins

• 2 tablespoons sherry vinegar

• 1/2 cup chopped fresh flat-leaf parsley

• 1/2 cup chopped Castelvetrano olives

• 3 cups hot cooked couscous

Directions

1. Combine warm water, 1/3 cup sugar, mustard seeds, bay leaf, and 1/3 cup of the salt in a large bowl; whisk until salt and sugar dissolve. Add pork chops, submerging completely; cover and chill 1 1/2 hours. Remove pork from brine; discard brine. Pat pork chops dry, and sprinkle with 3/4 teasoon black pepper and 1 1/2 teaspoons salt.

2. Heat oil in a large skillet over medium-high. Cook pork chops until browned, 3 to 4 minutes per side. Remove chops from skillet. Add onions; cook, stirring occasionally, until softened, about 6 minutes. Add apple cider. Cook until reduced slightly, about 2 minutes. Transfer onion mixture to a 6-quart slow cooker; stir in chicken broth and mustard. Place pork chops on top of onion mixture. Cover and cook on LOW until pork chops are tender, about 4 hours.

3. At the end of the pork cooking time, preheat the oven to 450?F. Toss sweet potato rounds with 2 tablepsoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bake in the preheated oven until tender, about 25 minutes.

4. Meanwhile, cook the butter in a small skillet over medium until foam subsides and butter is golden brown, about 4 minutes. Immediately transfer butter to a medium bowl. Add the golden raisins, sherry vinegar, and 3/4 teaspoon granulated sugar; stir to dissolve sugar. Let stand 10 minutes. Stir in the parsley, olives, and 2 tablepsoons olive oil.

5. Slice the pork chops. Divide the cooked couscous evenly among 4 plates; top with sliced pork and relish, and serve with sweet potatoes.