Plan for tomorrow's pork GOPM

Tune in late tomorrow to find out what actually happened. UPDATE: Recipe now updated to actual.

2.25-qt Staub round cocotte, sprayed with olive oil, then wiped out with paper towel. Add the following in layers, listed from bottom to top.

1/2 cup rice pearled barley (just thought it would go better)
2 Tbsp apple cider vinegar
chopped onion or shallots or sliced leek
4 cloves garlic, minced (added)
celery
boneless pork chop cut into chunks
freshly ground pepper
dried cranberries
sliced spicy linguiça (and sliced chorizo: had some left)
1/2 head green cabbage, finely chopped
1 Pink Lady apple, diced (including core and seeds)

Pour-over:

1.5 Tbsp toasted sesame oil
2 tsp apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp gochujang sauce
1 Tbsp tamari
1 Tbsp Amontillado sherry

I used a tiny whisk to break up the gochujang sauce so it would mix in better.

Cover, put in 450ºF oven for 45 minutes, remove, and let sit 10 minutes, then serve.