Max And Eli Sussman'S Pork Chops With Apple Chutney
- 2/3 cup sugar
- 2/3 cup salt
- 1 fresh thyme sprig
- 1 fresh rosemary sprig
- 1 teaspoon whole black peppercorns
- 1 teaspoon coriander seeds
- Ice cubes
-  
- 3 bone-in, double-cut pork chops, about 4 pounds total weight
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1 garlic clove, peeled and crushed
- , for serving
- To make the brine, in a large saucepan, bring 2 quarts water to a boil over high heat. Add the sugar and salt and stir until dissolved. Stir in the herb sprigs, peppercorns, and coriander seeds and remove from
- the heat. Add about 2 quarts ice and stir to melt. Refrigerate until completely cooled, about 2 hours.
- Add the pork chops to the brine and weight down with plates or heavy canned goods. Let brine in the fridge for 24 hours. Remove the chops
- and pat dry with paper towels. Let come to room temperature for at least
- 1 hour before cooking (this will help the chops cook evenly throughout).
- In a large frying pan, heat the oil over medium heat. When the oil is hot, sear the chops until they are nicely browned on both sides, about
- 4 minutes per side. Add the butter to the pan, reduce the heat to medium-low, and let the butter melt. Using a large spoon, baste the chops with butter constantly for about 5 minutes, tilting the pan as needed, and using tongs to flip the chops about every 2 minutes. Add the herb sprigs and garlic clove during the last 2 or 3 minutes of cooking to infuse the pan juices with their flavors. Cook until an instant-read thermometer inserted into the thickest part of each chop away from bone registers 125 degrees. Transfer the chops to a platter, cover loosely with foil, and let rest for 10 minutes.
- To serve, carve the meat off the bone into thick slices. Arrange the slices on dinner plates. Stir any juices left on the platter into the pan
- sauce and drizzle over the top. Spoon some chutney on top or alongside
- and serve right away.
sugar, salt, thyme, rosemary, whole black peppercorns, coriander seeds, cubes, nbsp, pork chops, canola oil, unsalted butter, rosemary, thyme, garlic
Taken from www.seriouseats.com/recipes/2012/09/max-and-eli-sussmans-pork-chops-with-apple-ch.html (may not work)