Grilled Pork Chops with Caramelized Fennel and Sour Cherry Chutney

 

Grilled Pork Chops with Caramelized Fennel and Sour Cherry Chutney

How succulent and flavorful can a pork chop get? Start with some seriously high quality heritage pork, toss it in a brine for a few hours, quick grill, add an amazingly delicious caramelized fennel and sour cherry chutney... BAM! This is the stuff fall dreams are made of!
Keyword grilled pork chops
Prep Time 10 minutes
Cook Time 30 minutes
Brining Time 2 hours
Total Time 2 hours 40 minutes
Servings 4
Author Ian Wickman

Ingredients

Peppercorn Brine

  • 2 cups water
  • 3 tbsp salt
  • 2 tbsp brown sugar
  • 1 tbsp peppercorns

Grilled Pork Chops

  • 4 each heritage pork chops (8 oz's, about an inch thick and this was some amazing pork, still working through the share I bought!)

Caramelized Fennel and Sour Cherry Chutney

  • 1 each fennel bulb
  • 1 each apple
  • 2 tbsp butter
  • 1/4 cup dried sour cherries
  • 1/8 tsp ground cardamom (could totally do more of the spices but this was a subtly spiced chutney this time)
  • 1/16 tsp ground cumin
  • 1/2 tsp agave nectar
  • 1 pinch salt

Instructions

Peppercorn Brine

  • In a large mixing cup/bowl combine the water, salt, brown sugar, and peppercorns. Stir until dissolved.
  • Pour over pork chops in a closable container, cover, and refrigerate. Let brine for at least 2 hours... 4 hours is better!

Caramelized Fennel and Sour Cherry Chutney

  • Rinse and cut out the tough core of the fennel bulb. Slice thin.
  • Core the apple and cut into small cubes (1/8 - 1/4 inch or so?).
  • Roughly chop the cherries.
  • Heat a pan over medium heat and add butter until melted.
  • Add fennel slices, cherries, and apple cubes to the pan and stir slowly cooking the fennel. Keep stirring and checking the heat, making sure not to burn the fennel, until starting to caramelize about 15 - 20 minutes.
  • Sprinkle over with cardamom, cumin, a bit of salt. Stir and continue to cook for another 5 - 10 minutes or so until the spices have melded with the caramelized fennel. Remove from heat taste and stir in agave if you think it needs a bit more sweet, taste and adjust salt/agave as necessary.

Grilled Pork Chops

  • Remove your pork chops from the refrigerator, give them a quick rinse, sprinkle with a bit of pepper, and bring up to room temperature. This will take about 30 minutes (I like to start this as I'm starting the chutney cooking).
  • Get your grill nice and hot (also like to start my coals about when the chutney starts and the pork chops come out of the fridge).
  • Put the pork chops on the grill and sear 2 minutes, flip and sear the other side another 2 minutes. Move to a cooler/indirect section of the grill and cook another 1 - 3 minutes to your desired temperature. This may be longer/shorter depending on how thick your pork chops are (mine were about an inch).
  • Remove from the grill, top with a bit of chutney and taste the amazingly succulent and flavorful pork chops!

Notes

Caramelized fennel chutney's may be my new favorite sauce for... well anything, even by itself! Also, these heritage pork chops from Wilderness Farms were AMAZING! We actually fed 6 people with the 4 pork chops, trying to eat less higher quality meat... but it's kinda hard when you have this pork candy on your plate! Fair warning you might want to try these with some of my roasted butternut squash with sage, perfect start to fall dining!

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