Pear Nectar and Apple Cider Brined Pork Chops

September 13, 2011
0 Ratings
  • Serves 4
Author Notes

A fall dinner featuring some favorite ingredients, pears, apples and cranberries turned into a sweet tart chutney to go with pear and cider brined, grilled apple glazed pork chops. You can use any apple glaze recipe for the chops, but with all of the seasonings in the brine giving a hint of herbiness, I made a rather simple glaze with a couple of sprigs of thyme and a bay leaf. I would serve the chutney with any holiday pork roast or tenderloin. Buy cranberries in season, package, and freeze for use throughout the year. —ibbeachnana

What You'll Need
  • 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
  1. Pear and cider brine
  2. Heat brine liquids, crush or grind seeds blend with salt and herbs toss into heated nectar, cider, and water. Chill down the brine solution before adding chops. Brine the chops for 2-3 hours, rinse and pat dry, season with cracked pepper and grill to desired temperature, turning and brushing with cider glaze. Remove to platter, cover and allow to sit 5-7 minutes. Serve with warmed chutney.
  1. Pear, Apple, Cranberry Chutney
  2. Sauté the shallot for about 30 seconds toss in the pears, apples, ginger, fresh and dried, cranberries, lemon juice, vinegar, sugar and honey. Simmer until thickened and pears are soft. I prefer a little firmness to the apple and pears, not at all mushy. It took about 30 minutes on medium low. Serve warm
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