Pear Nectar and Apple Cider Brined Pork Chops

Ingredients

• Pear and cider brine
• 2 tablespoons mustard seed
  
• 1 tablespoon peppercorn melange
  
• 1 tablespoon celery seed
  
• ¹/₂ cup kosher salt
  
• Sprigs of rosemary, thyme, oregano and marjoram, leaves only
  
• 6-8 sage leaves, torn
  
• 2 cups pear nectar
  
• 1 cup apple cider
  
• 2 cups water
  
• *1 optional cups ice to chill brine solution, or bring to room temperature before adding chops
  
• 4 thick bone in center cut pork chops
  
• * optional 1 teaspoons Bell's seasoning
  

• Pear, Apple, Cranberry Chutney
• 2 tablespoons blood orange olive oil
  
• 1 shallot, finely minced
  
• 2 Bartlett pears, peeled, core, and cut into 1/2 inch pieces
  
• 1 apple, peeled, cored, and cut into 1/2 inch pieces
  
• ¹/₂ inch piece fresh ginger, grated (freeze ginger for grating on microplane)
  
• 1 tablespoon lemon juice
  
• 1/2-3/4 cups craisins
  
• 1/2-3/4 cups fresh cranberries
  
• ³/₄ cup brown sugar, packed
  
• 2 teaspoons honey
  
• ¹/₄ teaspoon ground ginger
  
• pinch of salt and a touch of white pepper
  
• a little grated nutmeg
  
• ¹/₂ cup white balsamic vinegar