Pork chops with pineapple chutney
Ingredients
Pork chops
- 4 centre cut loon chops - about 2-inches thick
Brine
- 3 cups water + 2 cups ice water
- 1/2 cup pure maple syrup or molasses
- 1/2 cup firmly packed light brown sugar
- 1/2 cup coarse salt
- 1 tablespoon mustard seed
- 1 tablespoon black peppercorns
- 2 bay leaves
- 5 or 6 sprigs fresh thyme
Pineapple chutney
- 2 cups pineapple small dice
- 2 tablespoons butter
- 1 medium onion, fine dice
- 1 crushed garlic clove
- Pinch nutmeg
- Pinch cinnamon
- 1/4 cup cider vinegar
- 1/4 cup brown sugar
- 5 or 6 sprigs fresh thyme
- Salt and pepper to taste
Directions
Brine
- Combine all the brine ingredients with three cups of water in a large saucepan.
- Heat over high heat and stir until the sugar and salt dissolve.
- Remove from heat and add the two cups of ice water.
- Pour the brine into a container just large enough to fit the chops. Remember (it has to be cool before you put in the chops).
- Place the chops in the brine, making sure they are completely covered.
- Cover the dish and refrigerate for 12-24 hours.
Pork chops
- Remove the chops, and discard the brine. Rinse the chops under cold water and dry them with paper towels.
- Preheat oven till 400 degrees Fahrenheit.
- Heat one tbsp olive oil in a pan, and cook till browned, about three minutes per side.
- Transfer to the oven and bake till they are firm to the touch eight to 15 minutes.
- Let chops rest for five minutes before serving.
Pineapple chutney
- Saute out the onion garlic and thyme in butter until soft.
- Add the vinegar sugar and spices. Saute for two minutes. Add the pineapples, toss and cook until tender.
