Pan Seared Pork Chops and Cool Smoke Apple-Ginger Chutney

Pan Seared Pork Chops and Cool Smoke Apple-Ginger Chutney
(tender brined pork loin chops, Cool Smoke BBQ Rub + apple-ginger chutney)
Serves 4

This bone-in pork chop makes for a nice addition to any menu and the Apple Ginger Chutney is the perfect seasonal condiment.

What you need:
For Pork Brine
1 quart plus 1 cup apple juice
½ cup kosher salt
¼ cup plus 2 tablespoons light brown sugar
2 tablespoons coriander seeds
4 small bay leaves
1 tablespoon plus 1 teaspoon whole black peppercorns
2 teaspoons black mustard seeds
½ teaspoon crushed red pepper flakes

For Cool Smoke Apple-Ginger Chutney

2 tablespoons olive oil

3 teaspoons grated fresh ginger

3 cloves, minced
3 medium firm/tart red apples (peeled, cored and chopped)

1 tablespoon sugar
2 tablespoons apple cider vinegar

2 teaspoons Cool Smoke BBQ Rub

¼ teaspoon turmeric

Juice of 1 lemon

½ cup golden raisins

For Pork
1½ quarts Pork Loin Brine (see recipe)
4 (1” thick) thick-cut bone-in pork loin chops (I use Chairman’s Reserve Prime Pork®)
Cool Smoke Everything Rub
1 tablespoon olive oil

Cool Smoke Apple-Ginger Chutney (see recipe)

What to do:

1. Make Pork Brine:In a large pot or lidded container, whisk together the apple juice, salt, and sugar until dissolved. Stir in the remaining ingredients and refrigerate 24 hours before using.

2. Brine Pork Loin Chops: Strain the brine and discard the solids. Place the pork loins in a lidded container and pour enough strained brine over to cover. Refrigerate for 4 hours. Remove from brine and pat completely dry.

3. Make Cool Smoke Apple-Ginger Chutney: In a medium sauté pan over medium-low heat, add oil. Stir in ginger and garlic. Sauté for 30 seconds. Reduce heat to low and stir in apples. Sauté for 2 minutes. Stir in sugar and vinegar and sauté for one minute (apples will be softening at this point). Stir in Cool Smoke BBQ Rub and turmeric. Cook, stirring, for 2 minutes. Stir in ¾ cup water. Cover and cook, stirring a few times, for 5 minutes. Remove lid and stir in lemon juice and raisins. Set aside to cool completely. NOTE: Cool Smoke Apple-Ginger Chutney can be refrigerated for up to 2 weeks.

4. Cook Pork Loins: Heat oven to 425º F. Liberally dust pork loin chops with Cool Smoke Everything Rub and set aside. Heat a large cast-iron pan over medium-high heat. Add oil and heat until shimmering. Place chops in pan and brown on both sides (about 3 minutes per side). Flip chops one final time and place in the preheated oven to finish cooking until a meat thermometer placed in the thickest part of the loins reads an internal temperature of 140º F. Remove the loin from the heat and let it 10 minutes before serving.

To Serve:
Serve chops warm with Cool Smoke Apple-Ginger Chutney spooned over.