1 tablespoon olive oil
1 medium Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
1 cup fresh orange juice
3 tablespoons light brown sugar
1 tablespoon honey
5 large Granny Smith apples, peeled, cored and thinly sliced
1 teaspoon ground allspice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, 5 minutes. Add the garlic and ginger and cook for 1 minute. Increase the heat to high then add the orange juice, brown sugar and honey and bring to a simmer. Stir in the apples, allspice and salt and pepper and cover and cook for 5 minutes. Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes.
6 cups water
1 container apple juice concentrate, thawed
½ cup kosher salt
½ cup brown sugar
1 Spanish onion, peeled and quartered
10 black peppercorns
10 mustard seeds
8 sprigs fresh thyme
2 bay leaves
1 (3-4 lb) center cut rack of pork, Frenched with fat removed
2 tablespoons olive oil
Salt and freshly ground black pepper
3 shallots, finely chopped
2 cups Jack Daniels
5 cups homemade chicken stock
¼ cup light brown sugar
2 tablespoons cold unsalted butter
2 tablespoons finely chopped fresh flat leaf parsley, plus parsley sprigs for garnish
1. Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
2. Preheat oven to 425 degrees F. Remove the pork from the brine and pat dry with paper towels. Heat the oil in a large sauté pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 5-6 minutes. Transfer the pork to a baking sheet and finish cooking in the oven until cooked to an internal temperature of 150 degrees on a meat thermometer, about 25-30 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
3. Add the shallots to the sauté pan (that the pork was browned in) and cook until soft. Add the Jack Daniels, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
4. Top each chop with some of the apple-ginger chutney and drizzle a little of the sauce around the pork chop and over the chutney. Garnish with parsley sprig.