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1
Submerge the pork chops in the brine and refrigerate for 24 hours.
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2
Light the grill 30 to 40 minutes before cooking, and remove the pork chops from the refrigerator.
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3
If theyre still wet from the brine, pat them dry with paper towels.
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4
Take the quince paste out of the refrigerator and put in a warm spot to soften to a spreadable consistency.
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5
When the coals are broken down, red, and glowing, brush the pork chops with the olive oil and place them on the grill.
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6
Cook them on the first side about 5 minutes, rotating them a couple of times.
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7
When they have nice color, turn them over and cook another 4 to 5 minutes, rotating them once or twice.
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8
The pork chops should be cooked to just under medium.
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9
Peek inside at the bone; they should still be a little pink, and when you press them with your thumb, they should be springy.
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10
Arrange the hot sauteed quince, apples, and potatoes on a large warm platter.
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11
Scatter the dandelion greens over them.
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12
Slather the chops with the quince paste, and place them on top.
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13
Preheat the oven to 400F.
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14
Toss the potatoes with 1 tablespoon olive oil, the garlic, thyme sprigs, bay leaf, and 1 teaspoon salt.
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15
Place in a roasting pan, cover with aluminum foil, and cook about 45 minutes, until tender when pierced.
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16
(Depending on the size, age, and variety of potatoes, cooking time will vary.)
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17
When the potatoes have cooled, peel them.
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18
Cut the potatoes in half lengthwise, and then place them, cut side down, on a cutting board.
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19
Cut each half crosswise into four or five wedges.
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20
While the potatoes are cooking, heat a large saute pan over high heat for 2 minutes.
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21
Swirl in 1 tablespoon olive oil and wait 1 minute.
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22
Carefully place the apples in the pan, flat side down.
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23
Add 2 tablespoons butter, and season with 1 teaspoon thyme leaves, 1 teaspoon salt, and a pinch of black pepper.
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24
Turn the heat down to medium, and cook about 5 minutes, until the apples are a beautiful deep golden brown.
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25
Turn the apples over, and continue cooking until theyre golden on the second side.
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26
They should be tender and cooked through.
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27
Transfer them to a plate to cool.
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28
Repeat this process with the quince.
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29
(They will take a little longer to cook.)
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30
Heat a large saute pan over high heat for 2 minutes.
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31
Swirl in 2 tablespoons olive oil and wait 1 minute.
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32
Place the potato wedges carefully in the pan, and season with the remaining teaspoon thyme leaves, 1/4 teaspoon salt, and some freshly ground black pepper.
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33
Cook the potatoes about 8 minutes, until they are crispy on one side.
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34
(Dont try to move them or turn them if they are stuck to the pan; they will eventually release themselves if youre patient.)
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35
Turn the potatoes over, add another tablespoon olive oil to the pan, and season the second side with 1/4 teaspoon salt.
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36
Cook another 3 to 4 minutes, and then add the apples and quince.
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37
Cook a few more minutes, tossing well to combine.
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38
Taste for seasoning, and add the parsley.
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39
Brine the pork chops a day or two before serving.
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40
You can roast the potatoes and saute the apples and quince in advance.
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41
Saute the potatoes right before you grill the pork; you can keep them warm in the oven.
