Brined Roast Rack of Pork with Apple Chutney and Sour Mash Sauce

Total Time:
14 hr 30 min
40 min
13 hr
50 min

4 to 6 servings

  • 6 cups water
  • 1 container apple juice concentrate, thawed
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 1 Spanish onion, peeled and quartered
  • 10 black peppercorns
  • 10 mustard seeds
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • 1 (3 to 4-pound) center cut rack of pork, Frenched and fat removed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 cups whiskey (recommended: Jack Daniels)
  • 5 cups homemade chicken stock
  • 2 tablespoons cold unsalted butter
  • 2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish
  • Apple-Ginger Chutney, recipe follows
  • Bring the water, apple juice concentrate, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt are dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, then cover with plastic and refrigerate for at least 12 hours and up to 24 hours.

  • Preheat the oven to 425 degrees F.

  • Remove the pork from the brine and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork all over with salt and pepper and cook on both sides until golden brown, about 5 to 6 minutes. Transfer the pork to a baking sheet and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 25 to 30 minutes. Remove from the oven and let rest, loosely tented with foil, for 10 minutes.

  • While the pork is roasting, add the whiskey to the saute pan that the pork was cooked in, scraping the bottom of the pan with a wooden spoon, and cook until almost completely reduced. Add the chicken stock, bring to a boil, and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper, and stir in the parsley.

  • Cut pork into chops, top each chop with some of the Apple-Ginger Chutney, and drizzle a little of the sauce around the pork chop and over the chutney. Garnish with parsley sprig.

Apple-Ginger Chutney:
  • 1 tablespoon olive oil

  • 1/4 medium Spanish onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 2 tablespoons finely chopped fresh ginger

  • 1 cup fresh orange juice

  • 3 tablespoons light brown sugar

  • 1 tablespoon honey

  • 5 large Granny Smith apples, peeled, cored and thinly sliced

  • 1 teaspoon ground allspice

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, then add the orange juice, brown sugar, and honey and bring to a simmer. Stir in the apples, allspice, and salt and pepper, cover, and cook for 5 minutes. Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes. Serve with the pork.

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