Try these additional confidence boosters: Replace the pork chops with boneless pork loin or tenderloin. Replace the spices in the brine with star anise or cinnamon. Replace the fresh sage in the chutney with chopped fresh mint, tarragon or basil. Replace the apples with fresh pears or cut dried mixed fruit – apricots, dates, apples and figs. Add a splash of Citrus or Orange liqueur to the chutney.
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Apple and Onion Chutney
Kale Sauté & Assembly
Combine all of the ingredients for the brine into a small saucepan and simmer on low heat until the sugar and salt are dissolved. Remove from heat and cool completely.
Place the pork chops into a shallow baking dish and pour the cooled brine over top, ensuring the
Marinate the chops in the brine for 4 hours in the refrigerator. While the chops are marinating, prepare the ingredients for the chutney.
Preheat a small saucepan over medium high heat. Add the olive oil to the pan and sauté the onions until caramelized.
Add the minced garlic and apples and continue to cook for 2 minutes. Add the sugar, sage, cider and chili flakes and cook for another 12 minutes.
Season with a pinch of salt and pepper and remove from heat. Allow to cool.
Drain the chops from the brine and pat them dry with absorbent paper towels. Pre-heat your grill or BBQ to medium-high heat.
Place the chops onto the grill and cook for approximately 3-4 minutes per side – being careful to not burn them. You will know when the chops are cooked when they are slightly firm to the touch and the juices run clear. Remove the chops
While the cooked chops are resting, sauté the kale, onions and garlic in the olive oil. Sauté the greens in a large pre-heated sauté pan until the kale is reduced by half in volume.
Season the cooked kale with salt and pepper. Place the grilled chops on top of the cooked kale and servewith the apple and onion chutney.