Maple Brined Pork Chops w /Autumn Chuntney

A leaner cut of meat is always good with a brine.
I find pork loin, chicken breast, and turkeys are so much more tender and flavorful after soaking for 24 hours in a bath of salts, spices, herbs, sugars and/or other seasonings.
 Our chops were tender and moist and will be making this again!
My previous post is an Autumn Chutney made specificaly for this dish, where the flavors of fall really come through.

2 quarts water
1/2 cup kosher salt
1/2 cup light brown sugar
1/2 cup pure maple syrup
1/4 cup cider vinegar
1 whole clove
3 bay leaves
2 tablespoons allspice
1 tablespoon yellow mustard
4 fresh sage leaves
1 tablespoon coarsely ground pepper
6 thick boneless pork loin chops(about 1 pound each)
Olive oil, for brushing
In a large pot, combine the water, salt, brown sugar, maple syrup, vinegar, clove, bay leaves, allspice, mustard , sage and pepper. Bring to a boil and remove from the heat. Let the brine cool to room temperature, then refrigerate for 1 hour. Add the pork chops to the brine and refrigerate for 7 to 8 hours ( i did for 24), turning the chops from time to time. Remove the pork chops from the brine and pat dry.
Light a grill. Lightly brush both sides of the chops with olive oil and grill over a medium-hot fire, for 18 minutes per side, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer to plates and let rest for 5 minutes before serving.
Top with Autumn Chutney.

 

Autumn Chutney

This is my first time making a chutney, i had checked around to what the basic ideas of making one was and looked in the fridge and pantry to see what i had. Being so close to autumn, i wanted to blend some flavors of the season together. It’s tangy, sweet, salty, crunchy, soft, … mmmm i love the textures! We are serving this with Grilled Maple Brined Pork Chops ( next post) and Cream Cheese Mashed Potatoes with Grilled Acorn Squash.
Enjoy!
1/2 cup warm apple juice or cider
3 tablespoons cider vinegar
2 tablespoons Orange Blossom Balsamic Vinegar ( white vinegar will do)

2 tablespoons honey
1/4 cup brown sugar
1/2 cup raisins
1 teaspoon fresh mint
1/2 teaspoon salt
1/2 teaspoon allspice
2 large red onions, quartered lengthwise and sliced thin crosswise (about 2 cups)
3 tablespoons vegetable oil
2 tablespoons butter
2 Granny Smith apples, peeled, cored and cut into small slices
2 slices smoked bacon, cut into lardons ( 1/2 inch pieces)
1 celery stalk, sliced
In a small bowl combine well 2/3 cup warm cider or apple juice, the vinegar, basalmic vinegar, the honey, the raisins, the mint, salt, and the allspice, and let the mixture stand while cooking the onions. Sautee onions in oil and butter in med lo heat till carmelized, a light brown color. Stir in the raisin mixture and cook the mixture over moderate heat, stirring, until the liquid is almost evaporated and the apples are tender, and season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Serve the chutney at room temperature.