These delicious Brined Pork Rib Chops with Peach Chutney are delectable meal that pairs well with favorite side dishes.
Brined Pork Rib Chops with Peach Chutney
Makes 8 servings
- 1 quart cold water
- ¹/³ cup kosher salt
- ¹/³ cup firmly packed light brown sugar
- 25 sprigs fresh thyme, divided
- 4 cloves garlic, split lengthwise, divided
- 8 (1-inch-thick) pork rib chops
- 4 teaspoons ground black pepper
- 3 tablespoons canola oil
- 2 tablespoons unsalted butter
- Peach Chutney (recipe follows)
- In a large plastic or glass container, stir water, salt, and brown sugar together until salt and sugar are dissolved. Add 15 sprigs thyme, 2 cloves garlic, and pork chops to liquid. Cover and refrigerate for 4 to 6 hours before cooking.
- Remove pork chops from brine, and pat dry with a paper towel. Season evenly on both sides with pepper. Set aside.
- Heat a large cast-iron skillet over medium-high heat. Add oil to skillet. Working in batches, cook pork chops until golden brown on both sides and a meat thermometer registers 140°, approximately 5 to 6 minutes per side.
- During the last few minutes of cooking, add butter, remaining 10 sprigs thyme, and remaining 2 cloves garlic to skillet, continually basting chops.
- Transfer cooked chops to a plate tented with aluminum foil. Let rest for at least 10 minutes before serving. Serve with Peach Chutney, if desired.
Makes approximately 2 cups
- 1 (18-ounce) jar peach preserves
- ¼ cup golden raisins
- 3 tablespoons apple-cider vinegar
- 1 tablespoon minced jalapeño
- 1 tablespoon minced shallot
- 1 tablespoon whole-grain Dijon mustard
- ½ teaspoon kosher salt
- ½ teaspoon fresh grated ginger
- Pinch ground black pepper
- In a medium bowl, stir together peach preserves and all remaining ingredients until combined. Refrigerate until ready to serve. Chutney can be made up to two days in advance.
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