Pear Nectar And Apple Cider Brined Pork Chops Recipe

Name: Pear Nectar And Apple Cider Brined Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pear and cider brine; 2 tablespoons mustard seed; 1 tablespoon peppercorn melange; 1 tablespoon celery seed; 1/2 cup kosher salt; Sprigs of rosemary, thyme, oregano and marjoram, leaves only; 6-8 sage leaves, torn; 2 cups pear nectar; 1 cup apple cider; 2 cups water; *1 optional cups ice to chill brine solution, or bring to room temperature before adding chops; 4 thick bone in center cut pork chops; * optional 1 teaspoons Bell's seasoning; Pear, Apple, Cranberry Chutney; 2 tablespoons blood orange olive oil; 1 shallot, finely minced; 2 Bartlett pears, peeled, core, and cut into 1/2 inch pieces; 1 apple, peeled, cored, and cut into 1/2 inch pieces; 1/2 inch piece fresh ginger, grated (freeze ginger for grating on microplane); 1 tablespoon lemon juice; 1/2-3/4 cups craisins; 1/2-3/4 cups fresh cranberries; 3/4 cup brown sugar, packed; 2 teaspoons honey; 1/4 teaspoon ground ginger; pinch of salt and a touch of white pepper; a little grated nutmeg; 1/2 cup white balsamic vinegar

Servings: persons

Pear and cider brine
2 tablespoons mustard seed
1 tablespoon peppercorn melange
1 tablespoon celery seed
1/2 cup kosher salt
Sprigs of rosemary, thyme, oregano and marjoram, leaves only
6-8 sage leaves, torn
2 cups pear nectar
1 cup apple cider
2 cups water
*1 optional cups ice to chill brine solution, or bring to room temperature before adding chops
4 thick bone in center cut pork chops
* optional 1 teaspoons Bell's seasoning
Pear, Apple, Cranberry Chutney
2 tablespoons blood orange olive oil
1 shallot, finely minced
2 Bartlett pears, peeled, core, and cut into 1/2 inch pieces
1 apple, peeled, cored, and cut into 1/2 inch pieces
1/2 inch piece fresh ginger, grated (freeze ginger for grating on microplane)
1 tablespoon lemon juice
1/2-3/4 cups craisins
1/2-3/4 cups fresh cranberries
3/4 cup brown sugar, packed
2 teaspoons honey
1/4 teaspoon ground ginger
pinch of salt and a touch of white pepper
a little grated nutmeg
1/2 cup white balsamic vinegar

1
Heat brine liquids, crush or grind seeds blend with salt and herbs toss into heated nectar, cider, and water. Chill down the brine solution before adding chops. Brine the chops for 2-3 hours, rinse and pat dry, season with cracked pepper and grill to desired temperature, turning and brushing with cider glaze. Remove to platter, cover and allow to sit 5-7 minutes. Serve with warmed chutney.
2
Saute the shallot for about 30 seconds toss in the pears, apples, ginger, fresh and dried, cranberries, lemon juice, vinegar, sugar and honey. Simmer until thickened and pears are soft. I prefer a little firmness to the apple and pears, not at all mushy. It took about 30 minutes on medium low. Serve warm

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 28 ingredients. The key ingredients include: Pear and cider brine, 2 tablespoons mustard seed, 1 tablespoon peppercorn melange, 1 tablespoon celery seed, and more.

Yes, Pear Nectar And Apple Cider Brined Pork Chops 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.

Pear Nectar And Apple Cider Brined Pork Chops

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