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1
Bring the water, apple juice concentrate, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt are dissolved.
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2
Let cool completely.
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3
Submerge the roast in the brine by placing a plate on top, then cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
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4
Preheat the oven to 425 degrees F.
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5
Remove the pork from the brine and pat dry with paper towels.
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6
Heat the oil in a large saute pan over high heat.
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7
Season the pork all over with salt and pepper and cook on both sides until golden brown, about 5 to 6 minutes.
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8
Transfer the pork to a baking sheet and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 25 to 30 minutes.
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9
Remove from the oven and let rest, loosely tented with foil, for 10 minutes.
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10
While the pork is roasting, add the whiskey to the saute pan that the pork was cooked in, scraping the bottom of the pan with a wooden spoon, and cook until almost completely reduced.
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11
Add the chicken stock, bring to a boil, and cook until reduced to a sauce consistency.
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12
Whisk in the butter, season with salt and pepper, and stir in the parsley.
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13
Cut pork into chops, top each chop with some of the Apple-Ginger Chutney, and drizzle a little of the sauce around the pork chop and over the chutney.
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14
Garnish with parsley sprig.
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15
1 tablespoon olive oil
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16
1/4 medium Spanish onion, finely chopped
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17
2 cloves garlic, finely chopped
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18
2 tablespoons finely chopped fresh ginger
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19
1 cup fresh orange juice
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20
3 tablespoons light brown sugar
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21
1 tablespoon honey
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22
5 large Granny Smith apples, peeled, cored and thinly sliced
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23
1 teaspoon ground allspice
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24
1/4 teaspoon kosher salt
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25
1/4 teaspoon freshly ground black pepper
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26
Heat the oil in a medium saucepan over medium-high heat.
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27
Add the onions and cook until soft, about 5 minutes.
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28
Add the garlic and ginger and cook for 1 minute.
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29
Increase the heat to high, then add the orange juice, brown sugar, and honey and bring to a simmer.
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30
Stir in the apples, allspice, and salt and pepper, cover, and cook for 5 minutes.
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31
Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes.
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32
Serve with the pork.
