Pork Chops with Roasted Apple, Brussels Sprouts and Bacon | Williams Sonoma

Ingredients

• 1 quart (32 fl. oz./1 l) unsweetened almond milk
• 1/4 cup (2 oz./60 g) salt
• 1/2 cup (3 1/2 oz./105 g) brown sugar
• 2 fresh sage leaves
• 1 fresh thyme sprig
• 1/2 bay leaf
• 1 Tbs. dried porcini mushroom pieces
• 4 pork chops, each 1 inch (2.5 cm) thick
• Grapeseed or vegetable oil for cooking
• Kosher salt and freshly ground pepper
• <br> 2 lb. (1 kg) brussels sprouts
• 1/2 cup (2 oz./60 g) walnuts
• 6 bacon slices
• 2 apples, preferably Honeycrisp or Pink Lady
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• 6 fresh sage leaves
• 1 1/2 cups (12 fl. oz./375 ml) apple cider
• 4 oz. (125 g) goat cheese, crumbled