Max and Eli Sussman's Pork Chops with Apple Chutney

Name: Max and Eli Sussman's Pork Chops with Apple Chutney
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 6
Cuisine: Global
Ingredients: 6 servings Apple Chutney, for serving; 1 teaspoon whole black peppercorns; 1 Tbsp canola oil; 1 teaspoon coriander seeds; 1 garlic clove, peeled and crushed; 1 cube Ice; 3 bone-in, double-cut pork chops, about 4 pounds total weight; 1 fresh rosemary sprig; 158 milliliters salt; 158 milliliters sugar; 1 fresh thyme sprig; 2 Tbsps unsalted butter

Max and Eli Sussman's Pork Chops with Apple Chutney

Max and Eli Sussman's Pork Chops with Apple Chutney is a gluten free main course. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 280 calories, 15g of protein, and 11g of fat. Head to the store and pick up double-cut pork chops, garlic clove, butter, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes approximately 24 hours.

Instructions

To make the brine, in a large saucepan, bring 2 quarts water to a boil over high heat.

Ingredients you will need

Brine

Water

Equipment you will use

Sauce Pan

Add the sugar and salt and stir until dissolved. Stir in the herb sprigs, peppercorns, and coriander seeds and remove fromthe heat.

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Peppercorns

Coriander

Seeds

Sugar

Salt

Add about 2 quarts ice and stir to melt. Refrigerate until completely cooled, about 2 hours.

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Ice

Add the pork chops to the brine and weight down with plates or heavy canned goods.

Ingredients you will need

Pork Chops

Brine

Let brine in the fridge for 24 hours.

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Brine

Remove the chopsand pat dry with paper towels.

Let come to room temperature for at least1 hour before cooking (this will help the chops cook evenly throughout).

In a large frying pan, heat the oil over medium heat. When the oil is hot, sear the chops until they are nicely browned on both sides, about4 minutes per side.

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Cooking Oil

Equipment you will use

Frying Pan

Add the butter to the pan, reduce the heat to medium-low, and let the butter melt. Using a large spoon, baste the chops with butter constantly for about 5 minutes, tilting the pan as needed, and using tongs to flip the chops about every 2 minutes.

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Butter

Equipment you will use

Tongs

Frying Pan

Add the herb sprigs and garlic clove during the last 2 or 3 minutes of cooking to infuse the pan juices with their flavors. Cook until an instant-read thermometer inserted into the thickest part of each chop away from bone registers 125 degrees.

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Whole Garlic Cloves

Bone

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Kitchen Thermometer

Frying Pan

Transfer the chops to a platter, cover loosely with foil, and let rest for 10 minutes.

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Aluminum Foil

To serve, carve the meat off the bone into thick slices. Arrange the slices on dinner plates. Stir any juices left on the platter into the pansauce and drizzle over the top. Spoon some chutney on top or alongsideand serve right away.

Ingredients you will need

Bone

Meat