Maple-brined Pork Chops With Pear Chutney

Serving 6 people

75 min


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

How to make it

  1. For the pear chutney
  2. Combine the pears and vinegar in a small saucepan over low heat. 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.
  4. Add the ginger, return to low heat, and cook, stirring almost constantly, until the mixture is dark brown and very thick, about 10 minutes.
  5. Let cool to room temperature. Cover and refrigerate for up to 5 days.Make the pork chops
  6. 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. Submerge the pork chops in the brine and refrigerate for at least 6 hours or up to overnight.
  7. Remove the pork chops from the brine, rinse them, and then pat them thoroughly dry.
  8. Let them stand on a wire rack to dry for about 10 minutes. Discard the brine.
  9. Heat a large cast-iron-pan over medium-high heat until very hot, about 3 minutes.
  10. Brush both sides of each chop lightly with oil and season generously with pepper.
  11. Add the chops to the pan, without crowding them or letting them touch one another. Cook, without moving, for 2 minutes. 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.
  12. Transfer to a platter, cover loosely with foil, and let rest for 3 to 5 minutes.
  13. Transfer the chops to a platter or individual plates and serve with a heaping spoonful of chutney.