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Brined Roast Rack of Pork with Apple Chutney and Sour Mash Sauce

5.0(34)

by Bobby Flay·published 2016-11-18

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Main Dish

Servings

(4–6)

Total time

—

Calories / serving

—

Ingredients (29)

serves

6 cups waterwater
1 container apple juice concentrate, thawedapple
1/2 cup kosher saltsalt
1/2 cup brown sugarbrown-sugar
1 Spanish onion, peeled and quarteredonion
10 black peppercornspeppercorn
10 mustard seedsmustard-seed
8 sprigs fresh thymethyme
2 bay leavesbay-leaf
1 (3 to 4-pound) center cut rack of pork, Frenched and fat removed
2 tablespoons olive oilolive-oil
Salt and freshly ground black peppersalt-and-pepper
Salt and freshly ground black peppersalt-and-pepper
2 cups whiskey (recommended: Jack Daniels)
5 cups homemade chicken stock
2 tablespoons cold unsalted butterbutter
2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnishparsley
Apple-Ginger Chutney, recipe followschutney
1 tablespoon olive oilolive-oil
1/4 medium Spanish onion, finely choppedonion
2 cloves garlic, finely choppedgarlic
2 tablespoons finely chopped fresh gingerginger
1 cup fresh orange juiceorange-juice
3 tablespoons light brown sugarbrown-sugar
1 tablespoon honeyhoney
5 large Granny Smith apples, peeled, cored and thinly slicedapple
1 teaspoon ground allspiceallspice
1/4 teaspoon kosher saltsalt
1/4 teaspoon freshly ground black pepperpepper

Instructions (6 steps)

01Bring the water, apple juice concentrate, 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 are dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, then cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
02Preheat the oven to 425 degrees F.
03Remove the pork from the brine and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork all over with salt and pepper and cook on both sides until golden brown, about 5 to 6 minutes. Transfer the pork to a baking sheet and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 25 to 30 minutes. Remove from the oven and let rest, loosely tented with foil, for 10 minutes.
04While the pork is roasting, add the whiskey to the saute pan that the pork was cooked in, scraping the bottom of the pan with a wooden spoon, and cook until almost completely reduced. Add the chicken stock, 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.
05Cut pork into chops, 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.
06Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about 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, cover, and cook for 5 minutes. Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes. Serve with the pork.

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