Recipe: Brined Pork Chops with Spicy Chutney BBQ Sauce

Janet,
Here is another recipe to peruse. I have not tried it but it sounds delicious.

BRINED PORK CHOPS WITH SPICY CHUTNEY BARBECUE SAUCE
Makes 8 servings

Brining ensures a moist grilled chop. What to drink: Pale ale.

8 cups water, divided use
1/2 cup coarse salt
1/2 cup (packed) golden brown sugar
1/4 cup chili powder
8 (1 1/2-inch-thick) bone-in pork rib chops
Olive oil
Spicy Chutney Barbecue Sauce (recipe follows)

Combine 2 cups water, salt, sugar, and chili powder in large nonreactive pot. Bring to boil, stirring to dissolve salt and sugar. Remove from heat. Add 6 cups cold water. Cool brine completely.

Add pork chops, pressing to submerge. Cover pot; chill at least 6 hours and up to 1 day.

Prepare Spicy Chutney Barbecue Sauce.

WHEN READY TO COOK:
Prepare barbecue (medium-high heat).

Drain pork; pat dry with paper towels. Brush pork on both sides with oil; sprinkle with pepper.

Grill pork to desired doneness, about 10 minutes per side or until instant-read thermometer registers 150 F for medium.

Serve pork with Spicy Chutney Barbecue Sauce.

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SPICY CHUTNEY BARBECUE SAUCE

2 tablespoons (1/4 stick) butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 (12-ounce) bottle chili sauce
1 (9- to 10-ounce) jar mango chutney
1/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 1/2 teaspoons hot pepper sauce (preferably haba ero pepper)

Melt butter in heavy medium saucepan over medium heat. Add onion; saut until golden, about 5 minutes.

Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes.

Stir in hot pepper sauce. Transfer sauce to bowl; cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover; chill. Bring to room temperature before serving.)

Makes about 2 3/4 cups.

Bon App tit
August 2002