Emeril's Honey-Brined Pork Chops with Nectarine Chutney

By amity

Ingredients

• 8 cups water
• 1/2 cup plus 2 tablespoons kosher salt
• 2 cups honey
• 1/2 bunch fresh thyme, about 6 sprigs
• 1 tablespoon plus 1/8 teaspoon freshly ground black pepper
• 1 tablespoon ground cloves
• 4 bone-in pork chops (about 12 ounces each)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• Nectarine chutney (recipe below), for serving (optional)
• For the nectarine chutney
• 3 pounds nectarines, pitted and roughly chopped
• 2 cups cider vinegar
• 1 1/2 cups thinly sliced red onions
• 1 1/2 cups packed light brown sugar
• 1 cup dried cherries
• 2 cloves garlic, cut in half
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon

Preparation

Step 1

Pour the water, kosher salt and honey into a large pot and bring to a boil, stirring to dissolve the salt and honey. Remove from the heat and add the thyme, the 1 tablespoon pepper, and the cloves. Set aside to cool. Then transfer the brine to the refrigerator and chill thoroughly, about 2 hours.

Submerge the pork chops in the cold brining liquid and marinate for 6 hours, refrigerated.

Remove the pork chops from the brine and pat them dry with paper towels. Discard the brine.

Preheat the oven to 350°F.

Heat the oil in a large grill pan or heavy skillet over medium-high heat. Season the chops with the 1/4 teaspoon salt and the remaining 1/8 teaspoon black pepper. Cook the chops, in batches if necessary, until nicely browned on both sides, about 1 minute per side. Transfer them to a roasting pan or baking sheet, and roast until they reach an internal temperature of 145°F, 10 to 12 minutes. Allow the chops to rest for 5 minutes before serving.

For the chutney

Combine all the ingredients in a large saucepan, and bring to a boil. Reduce the heat to a slow simmer and cook the chutney for 1 hour, or until most of the liquid has been absorbed.

Carefully pour the hot chutney into three sterilized 8-ounce jars, and seal immediately. The chutney should be used within 6 months.