Herb Marinated Pork Chops with Tart Apple Chutney
Pork chops brined overnight and served with delicious tart apple chutney with mustard
Prep Time 1 day d 10 minutes mins
Cook Time 45 minutes mins
Total Time 1 day d 55 minutes mins
Course Lunch, Main Course
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
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.
Keyword Lunch, Main Dish, Pork