Sunday supper: Garlic & sage brined pork chops with cherry balsamic chutney.

Sunday supper: Garlic & sage brined pork chops with cherry balsamic chutney.

In my continued quest to do justice to our one quarter of a pig, I have been looking for recipes for pork chops. And, specifically, recipes that didn’t create pork chops that tasted like shoe leather. This recipe is actually a combination of a cooking technique that created a moist and juicy chop and a chutney that turned out to be the perfect accompaniment.

The cooking technique consisted of brining the chops for 4 hours, pan searing them, and then roasting them in the oven for about 7 minutes. You can find the details on this site. I added two smashed garlic gloves and about a teaspoon of dried sage to the brine.

The chutney was super easy.

A bag of Omena Organics frozen Montmorency Cherries
1 tablespoon of balsamic vinegar
1/2 cup of water
1 tsp of honey

Bring everything to a boil and then simmer until reduced and liquid is gone.

I served it at room temp over the chops.

It was a really delicious meal. The perfect Sunday supper!