Double Bone Pork Chops with Brown Butter Peanut Vinaigrette
A long soak in apple cider brine with coriander, fennel and bay seasons the chops through to the bone, then two zone grilling builds a deep char while the Kurobuta marbling does the rest. The finish is a warm brown butter peanut vinaigrette. A showpiece plate for two that eats like an occasion.


