Cider Brined Pork Chops with Maple-Bacon Chutney

Sweet Maple Bacon on top a moist Pork Chop…why not?!

This recipe combines two of my favorite cuts of pork and is fancy enough for a 5-star restaurant.

Perfect for a Valentine’s Dinner for 2 at home!

Here are the supplies you’ll need:

INGREDIENTS:

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  • 4 Nourished With Nature Pork Chops

For the cider brine:

  • 3 quarts cold water

  • 1 quart apple cider

  • 1/2 cup apple cider vinegar

  • 1 1/4 cup salt (I like Redmond Sea Salt)

  • 3/4 cup Agave (can substitute honey or sugar)

For the maple-bacon chutney:

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  • 1 lb Nourished With Nature Bacon ends, diced

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 cup maple syrup

  • 1 Tbsp black pepper, coarsely ground

  • 1 Tbsp mustard powder

  • 2 cups apple cider

  • 1 bay leaf

  • salt to taste

INSTRUCTIONS:

  1. Add all the ingredients for the brine together.

  2. Add the pork chops to the brine in a 9x13 glass dish with a lid or plastic bag, and let brine in the fridge for 12-18 hours.

  3. In a medium saucepan sauté the bacon until half cooked. Drain off the rendered fat, add the onions, garlic and sauté until translucent.

  4. Add remaining ingredients and simmer until thick and syrupy. Remove bay leaf and salt to taste.

  5. Drain pork chops from the brine, rinse and pat dry before grilling.

  6. Place pork chops on medium to high heat, flip after 5-7 minutes when nice brown crispy bits begin to form. Internal temp should be at 160 deg F.

  7. Top with warm maple-bacon chutney.

  8. Enjoy!

Order your bacon and pork chops online then swing by the farm store to pick up at your convenience.

You can also choose to pick up at the farmer’s markets each week, just check our website for when and where.

Recipe adapted from Food Republic and Chef Rick Gresh

Recipe adapted from Food Republic and Chef Rick Gresh