Photo: Sam Loyd
Maple-Brined Pork Chops with Pear Chutney
12 ingredients
Serves 6.
openrecipes
In autumn, when the light changes and there’s a briskness in the air, this dish makes a satisfying meal at home. Adding just a small quantity of maple syrup to the brine gives the meat a hint of sweetness, which shines through when the pork is paired with the sweet-and-savory pear chutney (the chutney can be prepared up to 5 days ahead).
Estimated Nutrition (whole recipe, rough)
576
Calories
28g
Protein
28g
Fat
56g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large, firm pears, such as Bartlett, Bosc or Comice, peeled, quartered, cored and coarsely chopped
- 1 1/2 Tbs. white wine vinegar
- 2/3 cup firmly packed light brown sugar
- 1 1/4 Tbs. peeled and minced fresh ginger
- 2 1/2 quarts cold water
- 2/3 cup kosher salt
- 1/2 cup maple syrup
- 2 bay leaves, crumbled
- 2 Tbs. peppercorns
- 6 bone-in pork loin chops, each about 8 oz. and 3/4 inch thick
- Olive oil for brushing
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes