Pork Chop with Holy Moly Mole,

Pickled Apple, and Nilgai Chorizo

Brined Pork Chops

Brine Ingredients:

• ½ cup sugar

• ½ cup kosher salt

• 4 cups water

Instructions:

1. Warm water, sugar, and salt in a pot until dissolved. Cool fully.

2. Submerge pork chops in brine 1–4 hours. Pat dry.

3. Lightly oil and season pork chops with salt.

4. Sear each side in cast iron or grill, then lower heat and cook until internal temp reaches 150°F near the bone.

5. Rest 5 minutes before slicing.

Pickled Apples

Ingredients:

• 3 large Honeycrisp apples, peeled and diced

• 2 cups apple cider vinegar

• 1⅓ cups water

• ⅔ cup sugar

Instructions:

1. Combine all ingredients in a saucepot and bring to a simmer.

2. Cool fully, then transfer to fridge until ready to use.

Holy Moly Mole

Chiles:

• 37.5g Pasilla (deseeded)

• 37.5g Guajillo (deseeded)

• 6.25g Chipotle (whole)

Vegetables:

• 250g tomatoes (halved)

• 150g onion (halved)

• 25g garlic (halved if whole)

Spices:

• 2.5g black pepper

• 1.25g clove

• 3.75g cumin

• 1.25g oregano

• 2.5g coriander

Other:

• 200g neutral oil

• 25g apple cider vinegar (plus more to taste)

• 15g Stillfire Provisions Holy Moly Hot Sauce (or more, to taste)

• Salt to taste

Instructions:

1. Char tomatoes, onion, and garlic until very dark (skins on).

2. Toast spices until fragrant.

3. In a deep pot, heat oil to ~400°F. Add charred vegetables, then chiles and spices. Cook until softened.

4. Deglaze with vinegar, cook 5 minutes. Add 1 quart water, simmer, and reduce by ~25%.

5. Blend until smooth.

6. Refry mole in clean pot with ¼ cup oil at ~325°F, stirring constantly to prevent scorching.

7. Simmer ~90 minutes until oil rises to surface. Adjust seasoning with salt/vinegar.

Plating

1. Strain pickled apples. Toss with warm chorizo, adjust seasoning with salt.

2. Spoon ½ cup mole in center of plate.

3. Slice pork chops and place over mole.

4. Top with apple-chorizo mix.

5. Finish with sliced chives.