Fennel-Brined Pork Chops with Quince Chutney

Name: Fennel-Brined Pork Chops with Quince Chutney
Yield: serves 4
Ingredients: 1 quart cold water; 1/3 cup kosher salt; 1/4 cup sugar; 3 cloves garlic, peeled and smashed; 1/2 teaspoon fennel seed, coarsely crushed in a mortar; 1/2 teaspoon coarsely cracked black pepper; 2 bay leaves, crumbled; 1 sprig fresh rosemary, leaves only; 4 bone-in pork chops (about 1 1/2 inches thick, 10 to 12 ounces each); 2 cups Cakebread Cellars Chardonnay; 2 cups sugar; 1/2 cup cider vinegar; 1 cinnamon stick; 2 large quinces, peeled, quartered, cored, and cut into 1/2-inch dice; 2 tablespoons vegetable oil

December 22, 2011

The quince trees at our River Ranch property are just delivering their first harvest at the time of the Workshop. Many chefs are captivated with these uncommon autumn fruits, which are rockhard and astringent when raw and must be cooked to release their floral perfume. Chef David Everett made a memorable quince chutney for duck breasts when he attended the Workshop in 1994. Brian likes to serve the same chutney with brined pork chops. Cooking the pork on the bone enhances flavor and seals in the succulence imparted by the brine. Accompany the pork with braised escarole or Tuscan kale, or with Brussels sprouts and chestnuts. Any leftover chutney will keep for at least a week in the refrigerator and would be delicious with blue cheese. Note that the chops need to rest in the brine overnight.

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