PORK CHOPS

MAPLE-BRINED PORK CHOPS

The chutney takes about half an hour to prepare, the chops take only a few minutes to prep, but they must stay in the brine for at least 6 hours. I usually do this the day before I plan to cook the chops. Make sure the chops are dry and room temperature before putting them in the hot pan. Don't like or can't get pears? Use apples instead.

INGREDIENTS

For the pear chutney
  • 3 large firm pears, such as Bartlett, Bosc, or Comice, peeled, quartered, cored, and coarsely chopped
  • 1 1/2 tablespoons white wine vinegar
  • 2/3 cup firmly packed golden brown sugar
  • 1 1/4 tablespoons peeled and minced fresh ginger
For the pork chops
  • 6 cups cold water
  • 2/3 cup kosher salt
  • 1/2 cup maple syrup
  • 2 bay leaves, crumbled
  • 2 tablespoons black peppercorns
  • 6 bone-in pork loin chops, each about 8 ounces and 3/4 inch thick
  • Olive oil for brushing
  • Freshly ground black pepper

DIRECTIONS

For the pear chutney
  1. This can be made up to 4 days in advance. Combine the pears and vinegar in a small saucepan over low heat. 
  2. Cook, stirring frequently to prevent scorching, until the pears begin to break down, about 15 minutes. 
  3. Remove the pan from the heat and add the brown sugar, stirring until dissolved. Add the ginger, return to low heat, and cook, stirring almost constantly, until the mixture is dark brown and very thick, about 10 minutes. 
  4. Let cool to room temperature. Keep covered in the fridge.
Make the maple-brined pork chops
  1. In a tall, narrow nonreactive container that will fit in your refrigerator, combine the cold water, salt, maple syrup, bay leaves, and peppercorns. Stir until the salt dissolves. 
  2. Submerge the pork chops in the brine and refrigerate for at least 6 hours or up to overnight.
  3. Remove the pork chops from the brine, rinse them, and then pat them thoroughly dry. Let them stand on a wire rack to dry for about 20 minutes. Throw away the brine.
  4. Heat a large pan over medium-high heat until very hot, about 3 minutes. Brush both sides of each chop lightly with oil and season generously with pepper. 
  5. Add the chops to the pan, without crowding them or letting them touch one another. Cook, without moving, for 2 minutes. 
  6. Turn and cook for 2 minutes more. Reduce the heat to very low and continue cooking the pork chops, turning once, until an instant-read thermometer inserted into the center of a chop away from the bone registers 140°F (60°C), about 6 minutes per side. Transfer to a platter, cover loosely with foil, and let rest for 3 to 5 minutes.
  7. Transfer the chops to a platter or individual plates and serve with a heaping spoonful of chutney.

GRILLED JERK PORK CHOPS

CUISINE
DIFFICULTY
SERVINGS
PREP TIME
MARINATE FOR
COOK TIME
SPICINESS
SERVING SUGGESTIONS
CARIBBEAN
MEDIUM
6
15 MINUTES
12 TO 24 HOURS
10 MINUTES
HOT, ADJUST TO TASTE
RICE & PEAS, FRIED PLANTAIN, COLE SLAW

INGREDIENTS

  • 3/4 cup water
  • 1/3 cup lime juice
  • Zest of one lime
  • 1/3 cup chopped onion
  • 1 tablespoon packed brown sugar
  • 1 tablespoon chopped green onion
  • 1 tablespoon canola oil
  • 1 Scotch Bonnet Peppers
  • 3/4 teaspoon salt
  •  2 tablespoon chopped fresh coriander
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground black pepper
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon cayenne pepper, or to taste
  • 6 lean pork chops, 1/2 inch thick

WHAT IS JERK?

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture
called Jamaican jerk spice.
Jerk seasoning is traditionally applied
to pork and chicken.
Modern recipes also apply jerk spice
mixes to fish, shrimp, shellfish, beef,
sausage, lamb, and tofu.
Jerk seasoning principally relies
upon two items:
Allspice, called "pimento" in Jamaica and
Scotch bonnet peppers (among the hottest peppers on the Scoville scale).
Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt.
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SCOTCH BONNET PEPPERS
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NUTMEG
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ALLSPICE
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CINNAMON

DIRECTIONS

  1. Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
  2. Place pork chops in a glass container. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
  3. Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
  4. Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.

ABOVE & BEYOND

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FRIED PLANTAIN

HOW TO MAKE FRIED PLANTAINS

What would Martha do?

CRISPY PORK CHOPS

CHEF JOHN'S
SMOTHERED PORK CHOPS

COOK N SHARE'S
PORK CHOPS ADOBO