Chai-Brined Pork Chops With Apple Chutney Recipe

Name: Chai-Brined Pork Chops With Apple Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups cool water; 8 green cardamom pods; 1 teaspoon fennel seeds; 1 (2-inch) piece cinnamon stick or cassia bark; 1 (1-inch) piece fresh ginger, sliced into coins; 12 black tea bags; 1/2 cup kosher salt; 1/4 cup granulated sugar; 2 cups ice cubes; 2 center-cut bone-in pork chops, about 1 inch thick (about 1 1/2 pounds); 2 tablespoons ghee or unsalted yellow butter; 1 teaspoon fennel seeds; 1 medium yellow onion, finely chopped (about 1 cup); kosher salt; 4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored and cut into 1/4-inch cubes (about 4 cups); 1 teaspoon garam masala; 1/4 cup whiskey or rum; 1 tablespoon fresh ginger, peeled and minced; 1/4 cup granulated sugar; 2 tablespoons apple cider vinegar; 2 teaspoons ghee, for searing the chops

Servings: persons

6 cups cool water
8 green cardamom pods
1 teaspoon fennel seeds
1 (2-inch) piece cinnamon stick or cassia bark
1 (1-inch) piece fresh ginger, sliced into coins
12 black tea bags
1/2 cup kosher salt
1/4 cup granulated sugar
2 cups ice cubes
2 center-cut bone-in pork chops, about 1 inch thick (about 1 1/2 pounds)
2 tablespoons ghee or unsalted yellow butter
1 teaspoon fennel seeds
1 medium yellow onion, finely chopped (about 1 cup)
kosher salt
4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored and cut into 1/4-inch cubes (about 4 cups)
1 teaspoon garam masala
1/4 cup whiskey or rum
1 tablespoon fresh ginger, peeled and minced
1/4 cup granulated sugar
2 tablespoons apple cider vinegar
2 teaspoons ghee, for searing the chops

1
Bring 3 cups of the water to boil in a medium saucepan.
2
Meanwhile, coarsely grind the cardamom, fennel and cinnamon in a spice grinder.
3
When the water has come to a boil, turn off the heat, sprinkle in the spice mixture and add the ginger coins and the tea bags.
4
Let the whole lot steep for about 10 minutes.
5
Then pluck out the tea bags, but leave the spices and ginger in the tea.
6
Dissolve the salt and sugar in the tea, then pour the mixture into a very large nonreactive bowl.
7
Stir in the ice cubes until the brine is quite cold.
8
Stir in the remaining 3 cups cool water, then nestle the pork chops in the brine; top with a plate to keep them submerged, if necessary.
9
Cover with plastic wrap and refrigerate for 6 hours or up to overnight.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 6 cups cool water, 8 green cardamom pods, 1 teaspoon fennel seeds, 1 (2-inch) piece cinnamon stick or cassia bark, and more.

Yes, Chai-Brined Pork Chops With Apple Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chai-Brined Pork Chops With Apple Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions