More than 15 restaurants will offer discounts and specials during Niantic/East Lyme Restaurant Week from Feb. 6 to 12. Each participating eatery will come up with specials during the week, including discounts, special prix fixe menus, gift cards with purchase and more.

Restaurant Week participants include The Black Sheep, Best of Everything Country Gourmet, Palmeri’s Slice Shop, East Coast Taco, Castello of Niantic, Flanders Fish Market & Restaurant, Giuliano’s Bakery, Peachwave East Lyme/Taza Grill Middle Eastern Cuisine, Illiano’s Grill, La Belle Aurore, Main Street Grille, Rebeka’s Fresh Pasta Restaurant, Skipper’s Seafood, Smarty’s Restaurant & Pub, The Spice Club, Lillian’s Cafe and Charlie’s Place Restaurant

For more information about Niantic/East Lyme Restaurant Week, visit www.nianticmainstreet.org.

To kick off Restaurant Week early at home, try the hearty recipe below from The Black Sheep.

APPLEWOOD SMOKED PORK CHOP WITH CIDER GLAZE AND BRAISED BACON CABBAGE

Serves 4

4 applewood smoked (or plain) pork chops

Mashed potatoes

For braised cabbage:

1 medium head of cabbage, sliced

8 oz. bacon, diced

2 bunches scallions, chopped

1/4 cup apple cider

1/8 cup apple cider vinegar

2 tablespoons brown sugar

Salt and pepper to taste 

For apple cider glaze:

1 tablespoon butter

1/2 gallon apple cider

2 roasted Fuji apples, peeled, cored and sliced

1/2 cup water

2 tablespoons brown sugar

1/2 teaspoon allspice

1/2 teaspoon cinnamon

Salt and pepper to taste 

To prepare the cabbage:

Preheat oven to 300 degrees F. In a large sauté pan or braising pan cook bacon until crispy. Add sliced cabbage and cook until soft. Add cider vinegar. Put in oven and bake for 30 minutes. Add apple cider and brown sugar and stir. Continue to stir every 15 minutes for an hour. Remove from oven and add scallion and salt and pepper to taste.

To prepare the glaze:

Preheat oven to 350 degrees F. Roast apple slices and water for 45 minutes or until the apples are soft, saving any liquid that has accumulated in the pan. In a saucepan, melt butter on medium heat. Add apple cider and reduce by half. Add roasted apples, pan liquid, brown sugar, allspice, cinnamon, salt and pepper. Reduce heat to low for 15 to 20 minutes or until sauce is reduced and thick. Serve the apples and sauce over the warm, browned chops. Pair with the braised bacon cabbage and your favorite mashed potato recipe.