Cider-Glazed Pork Chops with Parsley Salad

Name: Cider-Glazed Pork Chops with Parsley Salad
Cuisine: American
Ingredients: 1 batch A Simple Brine for Meat and Fish; 1¾ cups packed (400 g) dark brown sugar; 3 bone-in pork chops, (around 10 ounces / 280 g each); 1 teaspoon ground cinnamon; 1 tablespoon smoked paprika; 1 cup (240 ml) cider vinegar; 2 tablespoons fish sauce; 2 teaspoons red wine vinegar; ½ cup (30 g) sliced red onion (see Note); 4 cups (40 g) loosely packed fresh parsley leaves (leave on the small and tender stems); 4 cups (40 g) loosely packed fresh parsley leaves (leave on the small and tender stems); Pinch Maldon salt, plus more to finish the dish; 1 teaspoon extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Four Horsemen

By Nick Curtola , Gabe Ulla , James Murphy and Justin Chearno

Published 2024

About

I’ve always had a soft spot for the parsley salads served at St. John in London. I remember watching Anthony Bourdain visit Fergus Henderson on A Cook’s Tour in the early 2000s. I was fascinated and inspired by Henderson’s simple and straightforward cooking. It was honest and, at the

Ingredients

Europe
Americas
United States
Italy
Gluten-free
Winter
Brooklyn
London

Ingredients

Method