FENNEL-BRINED PORK CHOPS WITH QUINCE CHUTNEY
Steps:
- For the brine: Bring all the ingredients to a simmer in a saucepan. Transfer to a bowl and chill the brine quickly by placing the bowl in an ice bath. Put the chops in a nonreactive container just large enough to hold them in a single layer. Add the chilled brine-it should cover the chops-then cover the container and refrigerate overnight. Remove the chops from the brine, pat dry, and bring to room temperature before roasting.
- For the chutney: In a saucepan, combine the wine, sugar, vinegar, and cinnamon stick. Bring to a simmer over moderate heat, stirring to dissolve the sugar. Add the quince, stir to moisten, and return to a simmer. Adjust the heat to maintain a brisk simmer and cook until the quince is tender but not mushy, about 12 minutes. Let cool to room temperature. Remove the cinnamon stick.
- Preheat the oven to 450°F.
- Heat a 12-inch cast-iron skillet or other ovenproof skillet over high heat. Add the vegetable oil. When the oil is hot, add the chops. 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. Place the skillet in the oven. Roast until the chops register 135°F on an instant-read thermometer, 8 to 10 minutes longer. (Insert the thermometer horizontally to get an accurate reading.) Let rest for 5 minutes before serving to allow the juices to settle.
- To serve, transfer the chops to individual dinner plates or a serving platter. Spoon some of the chutney over them, or pass the chutney separately. Serve immediately.
- Enjoy with Cakebread Cellars Chardonnay Reserve or another barrel-fermented Chardonnay.
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Sk Izajul
i49@hotmail.comThis dish was a disappointment. The pork chops were tough and the quince chutney was too sweet.
Nabeel Chohan
n.chohan@yahoo.comI found the recipe to be a bit too complicated. The pork chops were good, but not great.
Andrew Metitiri
a@yahoo.comThe pork chops were a bit dry, but the quince chutney was amazing.
Brianna Moreno
m-brianna@gmail.comThis was a delicious and easy recipe to follow. I will definitely be making it again.
Alan Davies
d75@yahoo.comI've made this dish several times and it's always a winner. The pork chops are always tender and juicy, and the quince chutney is the perfect complement. I highly recommend this recipe.
Niță Andrei
a.n@gmail.comThis is one of my favorite pork chop recipes. The fennel brine makes the pork chops so moist and juicy. I love the combination of the sweet and tangy quince chutney with the savory pork chops.
Daniel Pardo
pd19@hotmail.comI'm not a big fan of pork chops, but I decided to try this recipe anyway. I'm so glad I did! The pork chops were so tender and flavorful, and the quince chutney was amazing. I will definitely be making this again.
Narmi Machado
machado.narmi100@hotmail.co.ukI made this dish for a dinner party and it was a huge success. Everyone loved the pork chops and the quince chutney. I highly recommend this recipe.
Prashant Joshi
prashant.j62@yahoo.comI followed the recipe exactly and the pork chops turned out perfectly. The fennel brine gave them a wonderful flavor and the quince chutney was the perfect accompaniment. I served it with roasted potatoes and green beans and it was a delicious meal.
Minhal Sherazi
minhal_sherazi@hotmail.comThis dish was a hit with my family! The pork chops were tender and juicy, and the quince chutney added a delicious sweet and tangy flavor. I will definitely be making this again.