Season pork with 2-4, sear on each side and set aside.
Add 5-6 for 3 minutes. Add garlic for 1 minute. Deglaze with 1-1/2 cups broth and simmer for 5 minutes. Add thyme, top with chops and transfer to a 400 degree oven for 5-7 minutes.
Set chops and veggies aside, leaving thyme in skillet. Reduce until almost evaporated. Add remaining 1 cup broth and vinegar and bring to a boil. Remove thyme stems and whisk in butter. Reduce for 2-3 minutes, add chives and serve.
4 ancho chiles, stemmed and seeded and torn into 1/2in pieces
2tb chipotle in adobo sauce
6 cloves garlic, crushed
3 bay leaves
2tsp dried oregano
1 onion, cut into 1/2in slices
3lb boneless short ribs, cut into 2in pieces
1/2 cup water
Half a head or 6 cups shredded green cabbage
1 red onion, thinly sliced
1 carrot, shredded
1 jalapeno, minced
1 cup cilantro
18 6in tortillas
4oz queso fresco
4 limes, cut into wedges
Add 1/2 cup cider vinegar and 2-10 to dutch oven. Add onions in a single layer, top with beef, cover and add to the lower-middle of a 325 degree oven for 2.5-3 hours.
Meanwhile, whisk remaining 1 cup vinegar with 13-14. Toss with 15-18 and chill for at least an hour. Drain and add cilantro.
Set beef aside and strain liquid, discarding onions and bay leaves and reserving any remaining solids. Shred beef and set aside. De-fat liquid, process with reserved solids and add back to pot. Bring to a simmer, add back beef and serve with slaw and 20-22.
8 4oz leeks, cut down the middle up to the root end, swished in water until clean and dried
1tb red wine vinegar
3tb vegetable oil
2tb olive oil
Add a few inches of water to a pot with a steamer basket and bring to a boil. Add 1-2, cover and cook for 12 minutes. Add eggs to ice bath and set aside; if a knife slides easily near root end of leeks, set aside on paper towels to dry, or continue steaming uncovered for a few more minutes.
Meanwhile, cook bacon and set aside to cool. Mix 4-5 and whisk in 6-7. Chop bacon into pea-sized pieces and add 2/3 to mixture along with half of parsley. Set aside.
Peel eggs under running water and finely chop. Slice roots off of leeks and top with eggs, mustard mixture and remaining bacon and parsley.
Process 1-2 and measure; discard any excess over 2 cups. Process with 3-5 and set aside.
Heat oil in a dutch oven on med-high and cook rice for 6-8 minutes. Add vegetable mixture, bring to a boil, cover and add to the middle of a 350 degree oven for 30-35 minutes, stirring once after 15 minutes. Mix in 8-9 and serve.