Maple-Brined Pork Chops with Pear Chutney

Instructions

For the pear chutney

In a small saucepan over low heat, combine the pears and vinegar.  Cook, stirring frequently to prevent scorching, until the pears begin to break down, about 15 minutes. Remove the pan from the heat and add the brown sugar, stirring until dissolved. Add the ginger, return to low heat, and cook, stirring almost constantly, until the mixture is dark brown and very thick, about 10 minutes. Let cool to room temperature. Cover and refrigerate for up to 5 days.

Brine the pork chops

In a tall, narrow nonreactive container that will fit in your refrigerator, combine the cold water, salt, maple syrup, bay leaves, and peppercorns. Stir until the salt dissolves. Submerge the pork chops in the brine and refrigerate for at least 6 hours or up to overnight.

Remove the pork chops from the brine, rinse them, and then pat them dry. Let them stand on a wire rack to dry for about 10 minutes. Discard the brine.

Make the pork chops

Heat a large cast-iron pan over medium-high heat until very hot, about 3 minutes. Brush both sides of each chop lightly with oil and season generously with pepper. Add the chops to the pan, without crowding them or letting them touch one another. Cook, without moving, for 2 minutes. Turn and cook for 2 minutes more. Reduce the heat to very low and continue cooking the pork chops, turning once, until an instant-read thermometer inserted into the center of a chop away from the bone registers 140°F (60°C), about 6 minutes per side. Place chops on a platter, cover loosely with foil, and let rest for 3 to 5 minutes.

Serve chops on the platter or individual plates along with a heaping spoonful of chutney.

Mains