Grilled Pork Chops With Spicey Mango Chutney - cooking recipe

Ingredients

Brine Marinade
8 cups water
1/2 cup salt
1/4 cup packed brown sugar
4 allspice berries, I used ground
3 juniper berries
8 black peppercorns
3 bay leaves
1/2 bunch fresh thyme
5 garlic cloves, smashed
3 cloves (I used ground)
1 teaspoon fresh ginger, minced
6 pork chops, 5-6 ounces
chutney
1 mango, peeled
1 teaspoon unsalted butter
2 tablespoons finely chopped red onions
1/2 teaspoon jalapeno chili, minced
1 teaspoon fresh ginger, minced
2 tablespoons red wine vinegar
1 tablespoon brown sugar, packed
1 teaspoon ground cumin
1 tablespoon honey
1 grated orange, zest of
2 tablespoons fresh cilantro, minced
1 tablespoon red bell pepper, finely chopped
salt and freshly ground black pepper

Preparation

Marinade.
1. Prepare the marinade one day ahead.
2. Place all marinade ingredients in a large non-aluminum stockpot and bring to a broil.
3. Cook for 5-7 minutes
4. Remove from heat and let cool overnight.
5. Submerge pork chops in the marinade for 45 minutes.
6. Grill the pork chops on both sides over a medium-hot fire for 8-10 minutes or until the pork chops are firm and cooked through.
Spicey Mango Chutney.
1. Cut the mango flesh away from the pit and cut the flesh into 1/2 inch dice. Set aside.
2. In a medium saucepan, melt the butter over medium heat and saute the onion and jalapeno until the onion is translucent, 1-2 minutes,
3. Add the ginger, vinegar, brown sugar, cumin, honey, orange zest, and orange juice, continue cooking over medium heat to reduce the mixture by half.
4. Reduce heat to low and gently stir the diced mango, cilantro, and bell pepper, add salt and pepper.
5. Let cook to room temperature and refrigerate for up to 6 days.