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
Continue After Advertisement
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
Directions
- Pear and cider brine
-
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.
- Pear, Apple, Cranberry Chutney
-
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
See what other Food52ers are saying.