This brine works well with Porter and Stout beers. Choose your favorite! Because the pork is so thick, it gets better the longer you marinate it. I recommend 24 hours.
Active Time: 24 hours
Total Time: 1½ hours
Preheat the oven to 425° F
Porter Brine and Pork
¼ cup packed light brown sugar
¼ cup kosher salt
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
6 garlic large cloves, crushed with the back of a knife
1 tablespoon black peppercorns
3 large thyme sprigs
2 bottles Porter beer
2 cups ice cubes
4 double-cut, bone in, pork chops
2 tablespoons high heat oil like Thrive, avocado oil or canola oil
½ lb thick cut bacon, cut into ½-inch x ½-inch strips
1 small sweet onion, finely chopped
1 celery rib, finely chopped
4 large garlic cloves, grated or finely chopped
1 teaspoon fennel seeds, crushed with a rolling pin
½ teaspoon celery seeds
1 teaspoon smoked paprika
1½ teaspoons Dijon mustard
1½ teaspoons whole grain mustard
2 tablespoons ketchup
1 28-oz can diced tomatoes
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons packed light brown sugar
½ teaspoon salt½ teaspoon pepper
Preheat the oven to 350° F.
Porter Brine and Pork
Combine the brown sugar, salt, mustards, garlic, peppercorns, herbs and beer in a sauce pan. Bring to a boil, then transfer to a large bowl and stir in 4 cups ice cubes to cool. Put the pork chops in large re-sealable plastic bags (you’ll probably only be able to fit two in each bag) and divide the brine evenly. Press all the air out and seal. Marinate for at least 4 hours and up to 24 hours.
Heat a large sauté pan over medium-high heat. Add the oil and sear the pork until golden brown on all sides, about 3 minutes per side. Transfer to a baking sheet and roast in the oven for 15 to 20 minutes, or until an instant read thermometer reaches 135° - 140° F. Let rest for at least 5 minutes before serving.
Heat the oil in a large sauté pan. Add the bacon and cook until crispy and browned, 5 to 7 minutes. Add the onion and celery and cook over medium heat until softened, about 5 minutes. Add the fennel and celery seeds and cook for 1 minute, or until fragrant. Stir in the mustards, smoked paprika, and remaining ingredients. Bring chutney to a boil, then reduce the heat to medium-low and simmer until thickened, 10 to 15 minutes. Transfer to a serving bowl. Serve warm, or at room temperature.
The chutney will last in the refrigerator for up to a month.