Vinings Inn

3011 Paces Mill Rd, Atlanta, GA 30339

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Ingredients for Brine

2 c Water
1 c Sugar
3/4 c Mollases
1/4 c Kosher Salt

Ingredients for Winter Vegetable Puree

1 Rutabega, peeled and cut into large dice pieces
1 Large Sweet Potato, cut into large dice pieces
1/4 c Heavy Cream
1/4 c Brown Sugar
To Taste Butter, Salt and Pepper

Method for Brine

  • Mix all ingredients and soak pork chops for a minimum of eight hours.

    Method for Winter Vegetable Puree

  • Simmer the sweet potatoes and Rutabegas until tender.
  • In a separate pot bring the cream and butter to a simmer.
  • In the bowl of a food processor puree the sweet potatoes and rutabegas gradually adding the cream until smooth.
  • Season with brown sugar, salt and pepper.

    Brussel Sprouts

    1 lb Fresh Brussel Sprouts
    1 gallon Boiling Well Salted Water


  • Clean outer leaves off brussel sprouts, mark stem end with an X using a pairing knife.
  • Soak the sprouts in ice water for ten minutes.
  • Blanch sprouts in salted boiling water for five to eight minutes depending on size when tender but not over cooked transfer to ice water to shock and set color.
  • When cool cut in half.

    Ingredients for Candied Jalapeno and Apple Glaze

    1 1/2 c Sugar
    2 Jalapeno Peppers
    1/2 c Cider Vinegar
    1 1/2 c Apple Cider or Apple Juice
    7 Granny Smith Apples, cored peeled and chopped

    Method for Candied Jalapeno and Apple Glaze

  • In a heavy bottom sauce pot heat the sugar, vinegar, and Jalapenos together until a light brown caramel is formed.
  • Deglaze with apple cider and add the apples to the mixture.
  • Cook on low heat until the caramel becomes liquid again and the apples are soft.
  • Transfer to a blender and carefully blend until smooth.
  • Note: only fill the bowl of the blender half way or less and pulse with the top firmly in place.
  • Strain with a large holed strainer or china cap and hold warm.
  • If the sauce is not thick enough reduce over low heat to desired consistency.

    For Assembly

  • Over a wood burning grill.
  • Cook the pork chops over medium heat. turning occasionally until a temperature of medium is arrained, during the final cooking minutes glaze the chops with the glaze on it.
  • Continue cooking on an area of the grill where the temperature is not high.
  • On a plate put a little bit of the sweet potato and rutabega puree.
  • Cook the brussel sprouts with a little bit of butter and crisp bacon if you like.
  • Season with salt and pepper.
  • Place the pork chop on the plate and drizzle the sauce on top.

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