Pork chops with pineapple chutney

By Rodney Bowers
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Pork chops with pineapple chutney

Go retro for a Halloween meal with this hearty fall fare.

SERVES
4
TOTAL TIME

Ingredients

Pork chops

  • 4 centre cut loon chops - about 2-inches thick

Brine

  • 3 cups water + 2 cups ice water
  • 1/2 cup pure maple syrup or molasses
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup coarse salt
  • 1 tablespoon mustard seed
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 5 or 6 sprigs fresh thyme

Pineapple chutney

  • 2 cups pineapple small dice
  • 2 tablespoons butter
  • 1 medium onion, fine dice
  • 1 crushed garlic clove
  • Pinch nutmeg
  • Pinch cinnamon
  • 1/4 cup cider vinegar
  • 1/4 cup brown sugar
  • 5 or 6 sprigs fresh thyme
  • Salt and pepper to taste

Directions

Brine

  1. Combine all the brine ingredients with three cups of water in a large saucepan.
  2. Heat over high heat and stir until the sugar and salt dissolve.
  3. Remove from heat and add the two cups of ice water.
  4. Pour the brine into a container just large enough to fit the chops. Remember (it has to be cool before you put in the chops).
  5. Place the chops in the brine, making sure they are completely covered.
  6. Cover the dish and refrigerate for 12-24 hours.

Pork chops

  1. Remove the chops, and discard the brine. Rinse the chops under cold water and dry them with paper towels.
  2. Preheat oven till 400 degrees Fahrenheit.
  3. Heat one tbsp olive oil in a pan, and cook till browned, about three minutes per side.
  4. Transfer to the oven and bake till they are firm to the touch eight to 15 minutes.
  5. Let chops rest for five minutes before serving.

Pineapple chutney

  1. Saute out the onion garlic and thyme in butter until soft.
  2. Add the vinegar sugar and spices. Saute for two minutes. Add the pineapples, toss and cook until tender.

WATCH

The Marilyn Denis Show Daily at 10am ET on CTV

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