Make it.

Ingredients:

For the Kale and Brussels Sprouts Salad:

Dressing:

1 tbsp Dijon mustard

1 tbsp Yuzu kosho

2 tbsp red wine vinegar (white wine vinegar or lemon juice are great substitutes)

5 turns black pepper from a mill

½ cup Extra virgin olive oil

Procedure:

• With a milk frother or whisk, whisk together the dijon, yuzu kosho, vinegar until combined and then stream in oil to emulsify.

Salad:

Tuscan Kale, stem removed, sliced ½ inch thick

Brussels Sprouts, trimmed clean, sliced very thin

Dill, chopped

Pecans, toasted

Procedure:

• Toss with dressing to your preference. The longer it sits, the better!

For the Roasted Potatoes:

2 lbs Baby Yukon Potatoes, cut in ½ or ¼ 

5 ea Cloves garlic, peeled germed removed

2 ea Shallot, peeled, cut in ¼ or ½  

2 tbsp Extra virgin olive oil

1 tbsp Butter, cut into chunks

2 sprig Rosemary

5 pluche Parsley

Procedure:

• Preheat oven to 400 degrees.

• In a large skillet (cast iron preferred) on high heat, add 2 tbsp of olive oil till just barely smoking. While on the stove on high heat, add Garlic, Shallot, Potatoes and season them with salt and fresh cracked black pepper. Place in oven and roast. Add 2 tbsp of cold butter around the potatoes.

For the Pork Chops:

2 ea Bone-in, center cut pork chops

½ jar Pepperoncini in vinegar, with juice!

2 tbsp Butter

2 tbsp Chives, minced (optional)

Salt/pepper

Procedure:

• Preheat skillet until very hot. Season chops with salt and pepper. Sear one side for 2 minutes, then flip and sear for another 2 minutes. Continue to flip every minute until desired temperature is reached.

• Add the peperoncino and the juices to the pan. Fold in butter to emulsify.

• Serve together and pour sauce over the chop with the peppers.