Chef Tory Miller of L’Etoile Restaurant joins us in the Milwaukee Public Market Kitchen.

CHEF TORY MILLER’S ROASTED PORK CHOPS* WITH MACARONI & CHEESE

www.letoile-restaurant.com
(*We use huge 2-2 ½ inch chops, so if yours are thinner, you need to adjust the cooking time.)

BRINE FOR THE PORK CHOPS
INGREDIENTS:
(Makes 1 gallon)
½ cup sugar
1 cup kosher salt
1 Tablespoon coriander (whole)
1 Tablespoon black peppercorn (whole)
1 Tablespoon clove (whole)
1 Tablespoon allspice (whole)
6 bay leaves
1 gallon water

METHOD:
Bring all ingredients to a boil. Stir to dissolve sugar and salt. Chill and pour over pork chops. You can keep pork chops in the brine for up to a week.

Dry the pork chops well, up to overnight on a towel works the best.

Heat an oven safe pan on high heat. Add a tablespoon of vegetable oil. Cook the pork chop until is it browned on both sides and then place in a pre-heated 475° oven for 6 minutes. Turn the pork chop over and cook for another 6 minutes. Let the pork chop rest for 5 minutes and then serve.

FOR THE MACARONI & CHEESE
INGREDIENTS:

2 cloves of garlic minced
½ an onion minced
2 Tablespoons of butter
1 cup Sauvignon Blanc
1 cup chicken stock
3 cups cream
3 sage leaves sliced thinly
1 teaspoon thyme
1 tub Widmer’s brick cheese
8 ounces cream cheese
1-2 cups cheddar
1 cup of Panko bread crumbs
Fresh chopped parsley
4-5 oz. pasta - boiled in salt water and drained (I used chiocciole, but any macaroni will do.)

METHOD
Melt one tablespoon of butter in a pot and sauté the onion and the garlic, while stirring for about 2 minutes. Add the wine and cook to reduce. Then add the chicken stock and reduce by half. Add the cream and reduce by half again. Then, add all the herbs. Whisk in the cheese. Finally, toss with the cooked pasta and top with toasted bread crumbs*.

*In a separate pan, melt 1 tablespoon of butter and add the bread crumbs. Toss the bread crumbs until they are browned and add a pinch of chopped parsley.