Whiskey And Maple Glazed Double Cut Pork Chop With Apple Pear Chutney

Ingredients
Brine:

  • 1 liter Apple Juice
  • 1 liter Water
  • 1/2 cup Salt
  • 1 cup Onion coarsely chopped
  • 2 tbsp Garlic chopped
  • 1/4 cup Brown Sugar
  • 1/4 cup Honey
  • 1/4 cup Maple Syrup
  • 1 tbsp Dried Thyme
  • 2 tbsp Dried Rosemary
  • 2 tsp Ground Nutmeg (Fresh ground is better)
  • 1/4 cup Pickling Spice


Apple Pear "Chutney":

  • 1 Granny Smith Apple cut into roughly 1/2 inch cubes
  • 1 Bosc Pear cut into roughly 1/2 inch cubes
  • 1 Medium Onion finely sliced
  • 2 tbsp grated Ginger
  • 1/2 cup Granulated Sugar
  • 1 tbsp Brown Sugar
  • 1/2 cup White Vinegar
  • 1/2 cup Apple Juice
  • 1/4 cup Maple Syrup
  • 1 tbsp Vanilla Extract
  • 1/2 cup Jack Daniels or your favorite bourbon
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Allspice
  • Salt & Pepper to taste
  • 1/2 cup Dried Currants (optional)


Whiskey and Maple Glaze:

  • 3/4 cup Granulated Sugar
  • 1/4 cup Balsamic Vinegar
  • 3/4 cup Apple Juice
  • 1/4 cup Bourbon Whiskey
  • 2 tbsp Brown Sugar
  • 1 cup Chicken Stock
  • 1/4 cup Maple Syrup
  • 1 tsp Dijon Mustard
  • Salt & Pepper to taste


Pork Chops:
6 double cut Pork Chops about three inches thick
Your favorite steak seasoning

Method:
Brine:

Combine all ingredients in a pot. Bring to a boil and boil for two minutes. Let cool before use. Can be made in advance and stored in the fridge for a week. Submerge the pork chops fully in the cooled brine and allow to marinate in the fridge approximately 24 hours. Do not over brine, remove from the brine around 22 to 26 hours or the chops will be overly salty. Brined pork chops will last comfortably wrapped in the fridge for a few days.

Apple Pear "Chutney":
Set your stove to medium high. In a pot add the granulated sugar and vinegar and bring to boil. Add the onion and stew for two minutes until starting to soften. Add the apple, pear, ginger, brown sugar, apple juice, maple syrup and vanilla extract. Stew all this together stirring often, for ten to fifteen minutes, until the fruit softens and the liquid begins to reduce and thicken and get slightly sticky. Add the whiskey and spices. Reduce to final consistency, slightly sticky. Stir in the currants, if desired, after you remove the chutney from the stove. Can be made in advance and stored in the fridge up to two weeks.

Whiskey and Maple Glaze:
 Set your stove to medium high. In a thick bottomed pot add the granulated sugar and carefully caramelize.  De-glaze with balsamic vinegar (careful, it may splatter).  Add the apple juice, whiskey, brown sugar and reduce a third. Add the chicken stock, maple syrup, Dijon mustard and reduce to final consistency. When it's finished it should be reduced to about half, quite sticky and viscous. Season with salt and pepper. Can be made in advance and stored in the fridge for up to three weeks where it should become stiff.

Pork Chops:
Warm your oven to 425°F. Grill the pork chops on your barbeque or indoor grill using your favorite steak seasoning. Just sear them off lightly. Remove from the grill and place in the oven in a shallow oven proof vessel. Roast for fifteen to twenty minutes, turning occasionally until a thermometer reads 140°F, about medium. Alternatively, you could lower the temperature of your barbeque after searing and cook the chops on indirect heat with the lid down, turning frequently. Meanwhile, warm your glaze and chutney.

Finish:
Dip your finished pork chops in the warmed glaze or brush the glaze on. Arrange on the plate with your side dishes and top the chop with warmed chutney.