Pork Porterhouse With Kumquat Chutney

• 2 cups cider vinegar
• 1 cup sugar
• coarse salt to taste
• pinch of crushed red pepper flakes
• 2 cups kumquats, thinly sliced, seeds removed
• 1/2 gallon water
• 1/2 cup coarse salt
• 1/4 cup sugar
• 5 sprigs thyme
• 3 whole cloves
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon fennel seeds
• 1/2 tablespoon coriander seeds
• 1/2 tablespoon whole allspice
• zest of 1 orange
• 3 fresh or 1 dry bay leaves
• 3 cloves garlic, smashed
• 6 (20-ounce 1-inch-thick) porterhouse pork chops, also called center-cut pork chops
• canola oil for searing

1. Combine the vinegar, sugar, salt and red pepper flakes in a small saucepan.
2. Whisk together until the sugar is dissolved and simmer over medium-high heat until the liquid is reduced and syrupy, 8-12 minutes.
3. Add the kumquats and simmer until the mixture is thick and syrupy and coats the back of a spoon, about 20 minutes.

cider vinegar, sugar, salt, red pepper, kumquats, gallon water, coarse salt, sugar, thyme, cloves, black peppercorns, fennel seeds, coriander seeds, whole allspice, bay leaves, garlic, pork chops, canola oil

Taken from www.foodrepublic.com/recipes/pork-porterhouse-with-kumquat-chutney-recipe/ (may not work)