Boneless Pork Chops with Apple Onion Chutney

Sweat, tangy with a bit of spice, my apple onion chutney will compliment your favorite pork, turkey, and chicken dishes. For this recipe, I serve it with my brined boneless pork chops and broccolini. 

Apple Onion Chutney Ingredients:
2 cups - onions, diced
4 cups - green apples, peeled and large dice
2 - garlic cloves, minced
3/4 cup - 100% apple juice
1/4 cup - orange juice
1/2 cup - apple cider vinegar
1/2 cup - balsamic vinegar
1/4 tsp - ground allspice
1/4 tsp - salt
1/4 tsp - red pepper flakes
1/8 tsp - ground clove
1 - cinnamon stick

Place all the ingredients in a stock pot and cook over medium-low heat for 30 minutes covered and 30 minutes uncovered. When done most of the liquid should be gone. Keep a watchful eye on the pot as you want it to simmer but not boil.

Pork Chop Ingredients:
4 boneless pork chops (about 3/4 - 1 inch thick)
2 TBS - Oil (canola or olive oil)
Dry Thyme, Salt, and pepper for seasoning chops

Pork Brine Ingredients:
4 cups - vegetable stock
1/4 cup - salt
1/4 cup - brown sugar
8 - juniper berries, crushed
1 TBS - candied ginger, chopped
1 - bay leaf

Place all of the brine ingredients in a stock pot and bring to a boil. Once boiling turn off the stove and allow to completely cool before use. When cool place your pork chops in a zip-lock plastic bag and pour in the brine. Refrigerate for at least 4 hrs. Overnight is better.

Heat a skillet over medium heat with 1-TBS of oil and preheat your oven to 350 degrees

Remove pork chops from the brine and give them a quick rinse. Pat dry and allow to come to room temperature prior to cooking. Coat both sides of the chops in a small amount of oil and then sprinkle liberally with some dry thyme, salt, and pepper. Place your chops in the hot pan and sear the first side till golden brown, about 2-3 minutes. Flip the chops and place the pan in the oven. Cook chops until just cooked through. About 8-10 minutes.

Serve with chutney and your favorite green vegetable.