Erins Honey Brined Pork Chops With Nectarine Chutney Recipes

PORK CHOPS WITH NECTARINE SAUCE

Steps:

• Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm., Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil. Reduce heat. Simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.

PORK CHOPS STUFFED WITH A FRUITY PECAN CHUTNEY

Steps:

• Mix salt, black pepper, and rosemary together. Remove chops from brine and slice a pocket into the middle of the chops. Cut deep, but not all the way through. Rub seasoning mix inside and outside of chops. Set aside.
• In a medium saucepan, over medium heat, melt butter and add green onion until soft, about 2 minutes.
• Add orange juice, water, raspberry preserves, fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
• Add chopped pecans and honey. Simmer for an additional 2-3 minutes.
• Allow the chutney to cool, then strain through a strainer or sieve, reserving juices. Stuff chops with chutney. Seal using toothpicks to keep filling inside.
• Preheat broiler to low-medium, and set oven rack on 2nd from the top rail. Place chops on a broiler pan, and place in oven. Broil chops for approx 5-10 minutes per side.
• Meanwhile, re-heat the reserved juice, and let it cook down to a thick sauce. Remove chops from oven and let sit for 2-3 minutes.
• Remove toothpicks, plate up the chops and pour the sauce over top and serve.

BRINED PORK CHOPS WITH SPICY CHUTNEY BARBECUE SAUCE

Steps:

• Combine 2 cups water, salt, sugar, and chili powder in large nonreactive pot. Bring to boil, stirring to dissolve salt and sugar. Remove from heat. Add 6 cups cold water. Cool brine completely. Add pork chops, pressing to submerge. Cover pot; chill at least 6 hours and up to 1 day.
• Prepare barbecue (medium-high heat). Drain pork; pat dry with paper towels. Brush pork on both sides with oil; sprinkle with pepper. Grill pork to desired doneness, about 10 minutes per side or until instant-read thermometer registers 150°F for medium. Serve pork with Spicy Chutney Barbecue Sauce.

ERIN'S HONEY-BRINED PORK CHOPS WITH NECTARINE CHUTNEY

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.