Serves | 6 to 10 |
Pork Chops
6 bone-in Berkshire pork chops
1 tbsp kosher salt
1½ tsp freshly ground black pepper
1 tsp garlic powder
2 tbsp grapeseed oil
1½ tbsp unsalted butter
ChUtney
1 to 2 tbsp grapeseed oil
2 tbsp unsalted butter
3 to 4 large shallots, minced
2 to 3 dark plums, pitted and diced medium
3 cherums, pitted and diced
2 cups fresh or frozen cherries, pitted and diced medium
2 cups fresh or frozen cranberries
1 5-oz bag dried cherries
¼ cup red wine
2 to 4 tbsp dark balsamic vinegar
1 tbsp sugar, additional if needed
1 tsp fresh thyme, chopped
kosher salt
freshly ground black pepper
Berkshire pork chops with Stone fruit chutney
Preparation – Pork Chops
Season pork chops with salt, pepper and garlic powder on all sides and set aside. in a large cast-iron pan, heat oil until simmering. add butter, then pork chops into the pan and cook on the first side for 4 minutes; flip and cook on the second side for 3 minutes. if the bone isn’t immersed in the fat, it will look raw, so while the pork is cooking, use a spoon to baste the hot butter and oil over the bone. remove pork from the pan and place on a tray and tent with foil. allow to rest for about 5 to 10 minutes so that the juices can redistribute.
enjoy topped with warm chutney (recipe below).
Preparation – Chutney
In a large pot over medium heat, heat grapeseed oil and butter. once the butter is bubbling and foamy, add
shallots and sauté until translucent. add chopped stone fruits, cranberries and dried cherries and cook until softened but still slightly firm. turn heat to medium-low, and slowly add wine, vinegar and half of the sugar and continue to cook until the flavors have developed and the liquid becomes syrupy. add thyme, salt, pepper and remaining sugar to taste.