Spicy Maple Glazed Pork Chops With Apple Ginger Chutney
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
8 cups
Chicken Stock1
Salt1.5 cups
Maple Syrup1 cup
Ancho Chile (powder)1 cup
Chile (pasilla powder)1 cup
Garlic (chopped)2 tbsps
Unsalted Butter1 tbsp
Jalapeno (minced)2 tbsps
Ginger (finely diced)2 cups
Orange Juice (fresh)1 cup
Red Wine Vinegar1 cup
Light Brown Sugar2 tbsps
Honey2 tbsps
Cilantro (chopped)2 tbsps
Red Pepper (finely diced)Directions:
1
Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups
2
Season to taste with salt and strain through a fine strainer
3
Mix all ingredients until well combined
4
Preheat oven to 400 degrees F
5
In a small bowl, combine the chile powders and garlic
6
Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture
7
In a large roasting pan, roast the loin until medium rare, about 40 minutes
8
When cool enough to handle, cut between the bones into 8 chops
9
In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked
10
Place on a serving platter and brush with maple glaze
11
Serve with sauce and chutney on the side
12
In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent
13
Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance
14
Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender
15
Turn off the heat and gently fold in the remaining apples and the orange segments
16
Pour the chutney into a bowl and allow to cool to room temperature
17
Mix in the cilantro, red bell pepper and salt and pepper to taste