Apple Chutney Thick Pork Chops

Ingredients

Pork Chops:
1/2 cup agave or sucanant
1/2 cup sea salt
1 cup apple juice
1 1/2 teaspoons whole black peppercorns
2 fresh thyme sprigs
4 double-cut bone-in loin pork chops, 1 pound each (thick cut)
Sea salt and freshly ground black pepper
Extra-virgin olive oil

Spiced Apples and Raisins:
3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges
Leaves from 2 fresh thyme sprigs
1/4 cup raisins
3/4 cup apple juice
3 tablespoons sucanat
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch dry mustard
Sea salt and freshly ground black pepper
1/2 lemon

Directions

Preheat the oven to 350 degrees F.

In a mixing bowl combine the brown sugar, sea salt, apple juice, peppercorns, and thyme. Give it a good stir to dissolve the sucanat and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.

Remove the pork chops from the brine and pat them dry with paper towels (to minimize splattering). Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.

While the chops cook, add a little olive oil to aclean skillet over medium-low heat. Add the apples and thyme; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the sucanant, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.

Source: Altered version of Tylers Ultimate