Grilled Pork Chops
with Fresh Plum Chutney
Serves 4
Grilled Pork Chops with Fresh Plum Chutney |
Here is a
fresh twist on a summer favorite…grilled pork chops. What a summer time treat
when plums are ripe. Indian spices can play up the sour kick from the plum
skins, and both are fantastic with pork’s natural sweetness. Pork is the “other
white meat” as well as relatively inexpensive, tender and flavorful. It is quite a bit leaner than similar cuts of
beef. USDA recently announced that pork could be safely cooked to 145 degrees F
followed by a three-minute rest time, resulting in juicy and tender pork. This recipe is a little more complex, but well worth the effort!
Last fall, I
posted a blog titled “Brined Pork Chop with Fennel Pollen” (cookingwithlarue.blogspot.com/2012/09/brined-pork-chops-with-fennel-pollen.html).
It is truly an amazing pork chop that follows a three-day brine. While I might
not always brine for three days, I truly do always brine both pork and chicken
for as long as time allows…at least overnight.
See the brine recipe that was posted – but if time is tight, a simple
mix of sugar, salt and water with an overnight soak will make for a
demonstrable improvement in flavor, texture and tenderness in the pork chop.
Brining is a powerful tool as it cures meat and seasons it uniformly. Because
of the osmotic effect of salt, the meat actually retains more moisture after
cooking.
For Simple Pork Brine:
- ¾ C coarse Kosher salt *
- ¾ C granulated sugar
- 1 C boiling water
- 1 Gallon cold water
- 1 Tb black pepper
*All salts are not equal. 1 C table salt = 1½ C
Morton Kosher salt = 2C Diamond Crystal Kosher salt
Grilled Pork Chops with Fresh
Plum Chutney
- 1 lb. small firm-ripe red-purple plums, such as Santa Rosa, halved and pitted
- 1 Serrano chili, thinly sliced
- 1/3 C sliced green onions
- 2 Tb cider vinegar
- 3 Tb dark brown sugar
- 1 Tb finely chopped fresh ginger
- 1½ tsp yellow mustard seeds
- ½ tsp cumin seeds
- 1-2 dried bay leaves
- 1 tsp crushed coriander seeds
- About 2 tsp kosher salt, divided
- 2 tsp black pepper, divided
- 3 ½ Tb olive oil, divided
- 1 Tb ground coriander
- Zest of 2 lemons
- 4 pork loin rib chops
- 3 Tb coarsely chopped cilantro
For
the Brine, mix kosher salt, sugar,
pepper and 1 C boiling water. Mix until sugar and salts are
dissolved. Add 1 gallon cold water. Once completely cool, submerge the 4 pork
loin chops and store in a refrigerator at least 12 hours, preferably overnight
and up to 3 days.
Chop
half to two-thirds of the quantity of plums.
Put halved and chopped plums, the chile
and green onions in a deep medium
bowl; set aside. Microwave vinegar
and 2 Tb sugar until steaming, about
30 seconds, then stir until sugar dissolves.
Onions & chilies |
Put ginger, mustard seeds, cumin
seeds, bay leaves, crushed coriander and 1 tsp each salt and pepper in a
small bowl.
Heat
2 Tb oil in a small frying pan over
medium-high heat until shimmering. Add ginger mixture and cook, stirring, until
mustard seeds start to pop, 15 – 30 seconds. Remove from heat and stir until cumin
seeds are a shade darker 1-2 minutes. Add vinegar-sugar mixture.
Spices with vinegar-sugar mixture |
Stir into plum
mixture and let chutney stand for at least 1 hour and up to 3 hours, stirring
occasionally. Chutney can be made 1 day ahead. Cover, chill and rewarm before
serving.
Meanwhile,
heat a grill to medium (350 to 450 degrees F) Combine ground coriander and lemon zest in a bowl. If pork has not been brined, add remaining 1
tsp salt and pepper to this mixture. Pull pork from brine, rinse and dry. About
20 minutes before serving, rub pork chops with remaining 1½ Tb oil, then with
coriander mixture. Taste chutney and add more sugar if you like.
Grill
meat covered, turning over once, until barely pink in center, 12-15
minutes. Internal temperature should be
140-145 degrees. Transfer to a platter and let rest 5 minutes. Stir cilantro into chutney. Set pork chops
on plates and spoon chutney and juices on top.
The
ideal chutney balances sweet, spicy, and savory, and that’s what we’ve done
with this plum version. The mustard seed and plums play off each other for a
condiment that’d dress up anything from grilled chicken to a grilled pork chop.
Leftover chutney could also be used on a tuna fish sandwich, on top of grill
duck breast, chicken or quail.
A
California Pinot Noir is the quintessential wine with pork. Other choices would
be a fruity Zinfandel, Syrah or Merlot. If white wines are your preference,
serve with a California Chardonnay. However, recognize that with the
vinegar-based chutney, if too heavy-handed with the vinegar, will make any wine
pairing challenging. However, in this case, the sweetness of the plums and
Indian spices render this unproblematic. So, open your favorite wine and enjoy a truly
summer grilled special meal.
Larue
nice
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