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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. mustard seed
- 1 Tbsp. peppercorn (melange)
- 1 Tbsp. celery seed
- 1/2 cup kosher salt
- 1 sprig rosemary (thyme, oregano and marjoram, leaves only)
- 8 sage leaves (torn)
- 2 cups pear nectar
- 1 cup apple cider
- 2 cups water
- 1 cup ice (optional, to chill brine solution, or bring to room temperature before adding chops)
- 4 center cut pork chops (thick bone in)
- 1 tsp. seasoning (Bell's, optional)
- 2 Tbsp. olive oil (blood orange)
- 1 shallot (finely minced)
- 2 bartlett pears (peeled, core, and cut into 1/2 inch pieces)
- 1 apple (peeled, cored, and cut into 1/2 inch pieces)
- 1/2 inch fresh ginger (piece, grated, freeze ginger for grating on microplane)
- 1 Tbsp. lemon juice
- 3/4 cup Craisins
- 3/4 cup fresh cranberries
- 3/4 cup brown sugar (packed)
- 2 tsp. honey
- 1/4 tsp. ground ginger
- 1 pinch salt (and a touch of white pepper)
- grated nutmeg (a little)
- 1/2 cup white balsamic vinegar
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