Brined Roast Rack Of Pork With Apple Chutney And Sour Mash Sauce
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
46
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 cups
Water1 tsp
Kosher Salt1 cup
Brown Sugar1 medium
Onion (spanish, finely chopped)8 sprigs
Thyme (fresh)1 tbsp
Olive Oil1
Salt5 cups
Chicken Stock (homemade)2 tbsps
Unsalted Butter (cold)2 cloves
Garlic (finely chopped)2 tbsps
Ginger (finely chopped fresh)1 cup
Orange Juice (fresh)3 tbsps
Light Brown Sugar1 tbsp
Honey1 tsp
Ground AllspiceDirections:
1
Bring the water, apple juice concentrate, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt are dissolved
2
Let cool completely
3
Submerge the roast in the brine by placing a plate on top, then cover with plastic and refrigerate for at least 12 hours and up to 24 hours
4
Preheat the oven to 425 degrees F
5
Remove the pork from the brine and pat dry with paper towels
6
Heat the oil in a large saute pan over high heat
7
Season the pork all over with salt and pepper and cook on both sides until golden brown, about 5 to 6 minutes
8
Transfer the pork to a baking sheet and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 25 to 30 minutes
9
Remove from the oven and let rest, loosely tented with foil, for 10 minutes
10
While the pork is roasting, add the whiskey to the saute pan that the pork was cooked in, scraping the bottom of the pan with a wooden spoon, and cook until almost completely reduced
11
Add the chicken stock, bring to a boil, and cook until reduced to a sauce consistency
12
Whisk in the butter, season with salt and pepper, and stir in the parsley
13
Cut pork into chops, top each chop with some of the Apple-Ginger Chutney, and drizzle a little of the sauce around the pork chop and over the chutney
14
Garnish with parsley sprig
15
Heat the oil in a medium saucepan over medium-high heat
16
Add the onions and cook until soft, about 5 minutes
17
Add the garlic and ginger and cook for 1 minute
18
Increase the heat to high, then add the orange juice, brown sugar, and honey and bring to a simmer
19
Stir in the apples, allspice, and salt and pepper, cover, and cook for 5 minutes
20
Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes
21
Serve with the pork