Grilled Pork Chops with Cranberry-Apple Chutney
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Author:
KRISTIAN NIEMI
Ingredients
4 thick-cut pork chops
2 tbsp. kosher salt
2 tbsp. sugar
1 garlic clove, crushed
1 tsp. dried thyme
1 tsp. coarsely ground black pepper
2 c. hot water
4 c. ice cold water
Large zip-top plastic bag
2 Granny Smith apples (Fuji or Honeycrisp also work well), peeled and diced
½ c. chopped red onion
1 clove garlic, minced
1 tbsp. fresh ginger, peeled and minced
¾ c. dried cranberries
½ c. light brown sugar
2 tsp, mustard seeds
⅓ c. white balsamic vinegar (or cider vinegar)
Pork Chop Brine
Cranberry-Apple Chutney
Directions
Pork Chop Brine
Put the salt, sugar, garlic, thyme and pepper into the plastic bag (or into a mixing bowl if you prefer) and add the hot water.
Shake the bag to dissolve the salt and sugar, then add the cold water and chops.
Let them brine for 4-6 hours, then remove and reserve until you're ready to grill.
Cranberry-Apple Chutney
Combine all of the ingredients in a saucepan and simmer for 15 minutes, stirring occasionally, until apples are soft.
Remove from heat and chill until ready to use.
Recipe Note
Season the chops with a bit more salt and pepper, and grill to medium or medium-well. Serve with the Cranberry-Apple Chutney.