I think these pork chops are my favorite pork chops I have eaten in quite a while. I used thick cut boneless chops which were marinated in a lemon, garlic and herb brine overnight and then smoked. The apple chutney is sweet, sour, tangy with a strong mustard component and it was a perfect compliment to the chops.
We chose to smoke the pork chops, but you could also grill them or pan sear or use the oven. I got these super thick pork chops at sam’s club, but bone in or thinner ones would work just as well. The overnight brine really helps the pork to stay juicy and not dry out, and it also imparts a lot of flavor.
The apple chutney for these only takes 30 minutes to make and it was so delicious. I sort of wished I had made double the amount because I could have eaten a lot more of it. Granny smith apples work best for this chutney. In a pinch you could sub another tart apple. I think I will probably cut the sugar down by 25-50% in the chutney next time I make it, to see how that is, although we really loved it as is.
Herb Marinated Pork Chops with Tart Apple Chutney
Ingredients
For the pork:
- 1/4 cup olive oil
- juice of two lemons
- 5 garlic cloves chopped
- 4 rosemary sprigs or tsp dried
- 4 thyme sprigs or tsp dried
- 3 tsp salt
- fresh black pepper
- 4 pork loin chops
- water
For the apple chutney:
- 1/2 cup apple cider vinegar
- 1/2 cup sugar will try less next time
- 1 lb apples granny smith work best, peeled and small diced
- 1 tbsp lemon juice
- 3 cloves garlic minced
- 1 inch piece fresh ginger peeled and minced
- 2-4 tbsp whole grain mustard to taste, I used 4
- pinch of salt
Instructions
For the pork:
- Combine the brine ingredients in a ziploc and add the pork chops. Add a little water so that when you press the air out all the pork is covered in some of the brine. Make sure to mix it around well so all the pork is covered. Brine overnight.
- When ready to cook, pat dry and sprinkle with salt. Heat grill or smoker or stove top or oven, and cook as desired, making sure to get a good sear on them. Cook to at least 150 degrees in the thickest part. Let rest for 10 minutes before eating.
For the apple chutney:
- Combine the vinegar and sugar in a sauce pan over medium heat. Add the rest of the ingredients and stir occasionally, reducing heat to very low once it is simmering. Cook about 30 minutes, keeping an eye on it so it doesn't burn, until it is thick and jam like. Taste and adjust the salt, mustard, vinegar. Spoon over the chops and serve.