BIRMINGHAM, AL -
Chef Mary Grace Howard shows you how to make this incredible Maple Glazed Pork Chop with Apple Chutney. This recipe is sure to wow anyone with a pulse. Chef Howard is the head chef and recipe developer for all Village Tavern restaurants around the world and a favorite chef of viewers on Daytime Alabama. Village Tavern is located at The Summit in Birmingham, Alabama. Visit http://www.villagetavern.com/ for more information.
Maple Glazed Pork Chop with Apple Chutney
- 1 Gallon Warm Water
- 1 ¼ Cup Dark Brown Sugar
- 1 ¾ Cup Kosher Salt
- 1 Cup Maple Syrup
- 1 Tbsp. Coriander, whole
- 1 Tbsp. Black Peppercorns
- 4 Each Bay Leaves, whole
- 1 Tbsp. Fresh Thyme
- 1 Tbsp. Fresh, Chopped Oregano
- 1 Tbsp. Garlic, Minced
- 2 Cups Maple Syrup
- 1 ½ Cups Dijon Mustard
- 4 oz. wt. Unsalted Butter
- ½ Cup Worcestershire Sauce
- 2 Cups Honey
- 8 Granny Smith Apples, peeled, cored, diced ¾ inch
- 1 Cup Dried Apricots, diced ¼"
- 4 Cups Yellow Onions, diced ½"
- 2 Tbsp. Mustard Seed
- 2 Tbsp. Ginger, peeled, minced
- ½ Cup Jalapeno Pepper, seeded and minced
- 1 Lb Light Brown Sugar
- ½ Cup Cider Vinegar
- 1 Tbsp. Kosher Salt
- 1 Cup Red Pepper, diced ½ inch
- In a large mixing bowl (enough to fit the pork rack), mix together the first 10 ingredients for the Maple Brine. Cool.
- Place the pork rack on the brine, making sure that loin is covered.
- Marinate overnight.
- Combine all the ingredients for the Maple glaze. Store and reserve.
- For the Apple Chutney, place all ingredients, except the red peppers in a heavy bottomed sauce pan.
- Bring to a boil, lower heat, and simmer approximately 15 minutes.
- Add red pepper. Continue to cook until apples are just tender. Cool and store until ready to use.
- The following day, slice the pork chop into ½ lb portion. (8 chops total)
- Pre-heat oven to 350 F.
- Pre-heat sauté pan with oil, sear the pork chop 2 minutes on each side or until it is golden brown. You will have to do it in batches. Transfer pork chop in a sheet pan. Glaze both sides with maple glaze.
- Place the sheet pan with the pork chops inside the oven and then cook for 8-10 minutes or longer or until internal temperature is 150 degrees.
- Remember, pork will still continue to cook after you take it out of the oven (carryover cooking). Pork should reach an internal temperature of 165 degrees.
- Serve with warm maple glaze and Apple chutney.