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1
For the brine: Bring all the ingredients to a simmer in a saucepan.
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2
Transfer to a bowl and chill the brine quickly by placing the bowl in an ice bath.
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3
Put the chops in a nonreactive container just large enough to hold them in a single layer.
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4
Add the chilled brineit should cover the chopsthen cover the container and refrigerate overnight.
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5
Remove the chops from the brine, pat dry, and bring to room temperature before roasting.
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6
For the chutney: In a saucepan, combine the wine, sugar, vinegar, and cinnamon stick.
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7
Bring to a simmer over moderate heat, stirring to dissolve the sugar.
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8
Add the quince, stir to moisten, and return to a simmer.
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9
Adjust the heat to maintain a brisk simmer and cook until the quince is tender but not mushy, about 12 minutes.
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10
Let cool to room temperature.
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11
Remove the cinnamon stick.
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12
Preheat the oven to 450F.
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13
Heat a 12-inch cast-iron skillet or other ovenproof skillet over high heat.
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14
Add the vegetable oil.
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15
When the oil is hot, add the chops.
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16
Cook until nicely browned in spots, 3 to 4 minutes, then turn the chops with tongs, reduce the heat slightly, and sear on the second side, about 2 minutes.
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17
Place the skillet in the oven.
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18
Roast until the chops register 135F on an instant-read thermometer, 8 to 10 minutes longer.
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19
(Insert the thermometer horizontally to get an accurate reading.)
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20
Let rest for 5 minutes before serving to allow the juices to settle.
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21
To serve, transfer the chops to individual dinner plates or a serving platter.
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22
Spoon some of the chutney over them, or pass the chutney separately.
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23
Serve immediately.
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24
Enjoy with Cakebread Cellars Chardonnay Reserve or another barrel-fermented Chardonnay.
