Pictured clockwise, from pork: Grilled Pork Chops with Apple-Peach Chutney (progress), Braised Cabbage (wealth), Pan Seared Red Kale & Rainbow Chard with Bacon (prosperity), Black Eyed Peas (luck), Potato Mash (yummy), Ginger-Cabbage Potstickers (multicultural wealth).
Whew! We sure felt lucky this morning. Was it from finishing up a year full of adventure and friendship, starting countless new projects, or finishing up the year with old friends? Maybe. Or maybe it was the symbol-ripe supper we whipped up last night. We covered all of the basics- pork for progress, cabbage for wealth & black eyed peas for luck. And we even found new meaning for mashed potatoes (potato –> irish –> famine –> perseverance?) Special thanks to Man Chef Alan for bringing his perfect pecan pie and Tex-Pat & Boston Boy for peeling themselves away from the couch long enough to churn out a few cabbage dumplings.
This recipe is for the grilled pork chops, but more New Year’s Day recipes will follow. I urge you to try this pork for your next lucky supper or just a quick weeknight dinner!
4 thick, boneless pork chops (you can use bone-in if you’d like)
For the Brine:
4 cups water
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 tsp red pepper flakes
Combine ingredients for the brine in a large bowl. Place pork chops in a large ziplock bag, then add the brine and be sure the pork chops are covered in the liquid. Let them sit in a bowl overnight.
For the Chutney:
2 apples, diced
2 peaches, diced
2 tbs brown sugar
2 tbs vinegar
2 tbs minced ginger
1/2 cup red onion
1 tsp curry powder
Heat olive oil in small pan and add red onion and jalapeno. Cook until soft, then add other ingredients and cook over low heat for 20-30 minutes, until soft. Mash with a potato masher or with an immersion blender, leaving the mixture slightly coarse.
Remove the pork chops from the brine ~30 minutes before cooking. Season both sides with salt and pepper. Heat your grill (or a cast iron grill pan) to medium low heat and cook the pork chops for 4 minutes on each side. After ~10 minutes, glaze the chops with the apple chutney on both sides. Pork gives me a bit of anxiety because I’m always afraid to overcook it, so I use a meat thermometer and take it off the heat when the internal temperature is 160°. Let them rest off the grill for 10 minutes before serving.