Melt the white chocolate in a double boiler. Whisk in 8 ounces of the heavy cream until well blended. Remove from the heat. Let the mixture sit for 20 to 30 minutes to come to room temperature.Combine 2 cups of
Place the pork chops in a re-sealable plastic bag. Place the water, sugar and salt for the marinade in a small bowl, stir well to incorporate, and pour over the pork chops in the bag. Seal the bag shut and
Tiramisù:Mix the cold coffee and the liqueur in a large bowl. In batches, dip the ladyfingers in the coffee mixture. You want them to be moist on the outside but still crunchy on the inside.Beat the egg yolks with half
To prepare the doughnuts:Mix the batter ingredients in order with a wooden spoon, being careful not to overmix. You can place the batter in the refrigerator at this point and keep it there till you’re ready to fry, up to
Salt and pepper the chops and sprinkle with cumin on both sides. Dust them and brown the chops well over medium heat on each side using a mixture of butter and olive oil. Keep the chop raw in the middle.