Brined Pork Rib Chops with Peach Chutney

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
Ingredients
  • 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)
Instructions
  1. 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.
  2. Remove pork chops from brine, and pat dry with a paper towel. Season evenly on both sides with pepper. Set aside.
  3. 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.
  4. During the last few minutes of cooking, add butter, remaining 10 sprigs thyme, and remaining 2 cloves garlic to skillet, continually basting chops.
  5. 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.
Peach Chutney
 
Makes approximately 2 cups
Ingredients
  • 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
Instructions
  1. 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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