Cider Brined Pork Chops with Jeff & Lynda’s Apple Chutney
It’s officially fall, so you know what that means! Bring on the fall recipes! From pumpkin bread to apple pie, and all of the warm soups in between, fall recipes are the perfect amount of cozy meets delicious.
With a little help from our friends at William Sonoma, and our own Jeff & Lynda, we’ve put together the ultimate fall family-style recipe.
Cider Brined Pork Chops with Jeff & Lynda’s Apple Chutney
Ingredients
For the pork chops:
4 cups cider (we recommend using Sorta Sweet)
Kosher salt
8 peppercorns
1 bay leaf
4 bone-in center-cut pork chops, each about 7 oz. and 3/4 inch thick
For the apple chutney:
6 Granny Smith apples
2 tablespoons Apple Cider Vinegar
1 cup golden raisins
19.2 ounce can Pumpkin Spice Cider
1/2 cup sugar
2 tablespoons corn starch
Instructions
1. To make the pork chops’ brine, combine the Sorta Sweet Cider, 3 tablespoons Kosher salt, the peppercorns, and bay leaf in a saucepan over medium-high heat. Heat until warm, stirring to dissolve the salt. Transfer to a large bowl and let cool to room temperature. Add the pork chops, submerging them completely. Cover and refrigerate overnight.
2. To make the Apple Chutney, first, peel and core the apples. Cut into chunks and put them into a saucepan. Add all other of the other ingredients and heat until bubbly, while stirring constantly. Once fully combined, take them off of the heat and allow the apple chutney to cool.
3. Remove the pork chops from the brine and pat dry. Let them stand at room temperature for 20 minutes. In the same skillet used for the chutney, over medium-high heat, warm 1 tablespoon of the olive oil. Add the chops and cook until golden brown on both sides and an instant-read thermometer inserted into the center of the chops reads 145°F (this will happen after you’ve cooked each side about 3 minutes). Transfer to a serving platter, cover with aluminum foil and let rest.
4. Top the pork chops with the apple chutney and enjoy!
Cheers!