Spicy Maple Glazed Pork Chops with Apple Ginger Chutney

8 servings
  • Sauce:
  • 8 cups chicken stock
  • 6 ounces frozen concentrated Granny Smith apple juice
  • 1/4 cup tightly packed dark brown sugar
  • 8 whole black peppercorns
  • Salt
  • Maple Glaze:
  • 1 1/2 cups maple syrup
  • 1/4 cup prepared horseradish, drained
  • 2 tablespoons ancho chile powder
  • Pork Chops:
  • 1/2 cup ancho chile powder
  • 1/2 cup pasilla chile powder
  • 1/2 cup chopped garlic
  • 1 center cut pork loin (9 bones)
  • Apple Ginger Chutney:
  • 2 tablespoons unsalted butter
  • 1/2 cup coarsely chopped red onion
  • 1 tablespoon minced jalapeno
  • 2 tablespoons finely diced ginger
  • 2 medium oranges, zest removed and finely sliced, flesh cut into segments
  • 2 cups fresh orange juice
  • 1/2 cup red wine vinegar
  • 1/2 cup light brown sugar
  • 2 tablespoons honey
  • 6 medium Granny Smith apples, peeled, cored, halved and thinly sliced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons finely diced red pepper
  • Salt and freshly ground pepper
Pork Chops:
  • Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.

  • Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.

  • Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.

  • When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.

Apple Ginger Chutney:
  • In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.

  • Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.

  • Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.

  • Mix in the cilantro, red bell pepper and salt and pepper to taste.

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