ERIN'S HONEY-BRINED PORK CHOPS WITH NECTARINE CHUTNEY

ERIN'S HONEY-BRINED PORK CHOPS WITH NECTARINE CHUTNEY image

Categories Pork

Yield 4 people

Number Of Ingredients 23

Ingredients
8 cups water
1/2 cup plus 2 tablespoons kosher salt
2 cups honey
1/2 bunch fresh thyme, about 6 sprigs
1 tablespoon plus 1/8 teaspoon freshly ground black pepper
1 tablespoon ground cloves
4 bone-in pork chops (about 12 ounces each)
2 tablespoons olive oil
1/4 teaspoon salt
Nectarine chutney (recipe below), for serving (optional)
For the nectarine chutney
3 pounds nectarines, pitted and roughly chopped
2 cups cider vinegar
1 1/2 cups thinly sliced red onions
1 1/2 cups packed light brown sugar
1 cup dried cherries
2 cloves garlic, cut in half
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon

Steps:

Pour the water, kosher salt and honey into a large pot and bring to a boil, stirring to dissolve the salt and honey. Remove from the heat and add the thyme, the 1 tablespoon pepper, and the cloves. Set aside to cool. Then transfer the brine to the refrigerator and chill thoroughly, about 2 hours. Submerge the pork chops in the cold brining liquid and marinate for 6 hours, refrigerated. Remove the pork chops from the brine and pat them dry with paper towels. Discard the brine. Preheat the oven to 350°F. Heat the oil in a large grill pan or heavy skillet over medium-high heat. Season the chops with the 1/4 teaspoon salt and the remaining 1/8 teaspoon black pepper. Cook the chops, in batches if necessary, until nicely browned on both sides, about 1 minute per side. Transfer them to a roasting pan or baking sheet, and roast until they reach an internal temperature of 145°F, 10 to 12 minutes. Allow the chops to rest for 5 minutes before serving. For the chutney Combine all the ingredients in a large saucepan, and bring to a boil. Reduce the heat to a slow simmer and cook the chutney for 1 hour, or until most of the liquid has been absorbed. Carefully pour the hot chutney into three sterilized 8-ounce jars, and seal immediately. The chutney should be used within 6 months. About 3 cups Serve each pork chop with a spoonful of the nectarine chutney.