Quince With Bay Leaves And Rosemary Recipes

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FENNEL-BRINED PORK CHOPS WITH QUINCE CHUTNEY



Fennel-Brined Pork Chops with Quince Chutney image

Categories     Pork     Side     Roast     Dinner     Quince     Brine     Chill     Kosher     Raw     Simmer

Yield serves 4

Number Of Ingredients 17

Brine
1 quart cold water
1/3 cup kosher salt
1/4 cup sugar
3 cloves garlic, peeled and smashed
1/2 teaspoon fennel seed, coarsely crushed in a mortar
1/2 teaspoon coarsely cracked black pepper
2 bay leaves, crumbled
1 sprig fresh rosemary, leaves only
4 bone-in pork chops (about 1 1/2 inches thick, 10 to 12 ounces each)
Chutney
2 cups Cakebread Cellars Chardonnay
2 cups sugar
1/2 cup cider vinegar
1 cinnamon stick
2 large quinces, peeled, quartered, cored, and cut into 1/2-inch dice
2 tablespoons vegetable oil

Steps:

  • For the brine: Bring all the ingredients to a simmer in a saucepan. Transfer to a bowl and chill the brine quickly by placing the bowl in an ice bath. Put the chops in a nonreactive container just large enough to hold them in a single layer. Add the chilled brine-it should cover the chops-then cover the container and refrigerate overnight. Remove the chops from the brine, pat dry, and bring to room temperature before roasting.
  • For the chutney: In a saucepan, combine the wine, sugar, vinegar, and cinnamon stick. Bring to a simmer over moderate heat, stirring to dissolve the sugar. Add the quince, stir to moisten, and return to a simmer. Adjust the heat to maintain a brisk simmer and cook until the quince is tender but not mushy, about 12 minutes. Let cool to room temperature. Remove the cinnamon stick.
  • Preheat the oven to 450°F.
  • Heat a 12-inch cast-iron skillet or other ovenproof skillet over high heat. Add the vegetable oil. When the oil is hot, add the chops. Cook until nicely browned in spots, 3 to 4 minutes, then turn the chops with tongs, reduce the heat slightly, and sear on the second side, about 2 minutes. Place the skillet in the oven. Roast until the chops register 135°F on an instant-read thermometer, 8 to 10 minutes longer. (Insert the thermometer horizontally to get an accurate reading.) Let rest for 5 minutes before serving to allow the juices to settle.
  • To serve, transfer the chops to individual dinner plates or a serving platter. Spoon some of the chutney over them, or pass the chutney separately. Serve immediately.
  • Enjoy with Cakebread Cellars Chardonnay Reserve or another barrel-fermented Chardonnay.

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