GRILLED PORK CHOPS WITH AU GRATIN POTATOES & MUSTARD FRUIT
CHUTNEY
INGREDIENTS:
2 pork chops
Brine
2 qts. Water
½ C. brown sugar
¼ c. salt
¼ c. apple cider
½ c. apple brandy
1 Tbs. mustard seeds
1 Tbs. black peppercorns
4 cloves of garlic rough chopped
1 bay leaf
1 thyme sprig
1 rosemary sprig
Chutney:
1/4 large yellow onion
2 ounces (1/8 pound) butter
2 ounces flour
1 cup heavy cream
1 cup 2% milk
Gratin Potatoes:
6 servings
1 ½ large Idaho potatoes
Béchamel sauce
2 ounces (1/8 pound) cheddar cheese
2 ounces Swiss cheese
½ yellow onion small diced
Directions:
Combine all brine ingredients, add pork chops, refrigerate for one day. Grill chops choosing your
preference of a fruit flavored wood at 120º for 2 hours. Mark chops while on the grill, remove and put
into the oven at 400º until desired temperature.
Chutney: sweat onion in olive oil without browning, add vinegar, honey, sugar & mustard, reduce until
syrup like consistency, fold in mustard fruit and chill.
Gratin: Preheat oven to 350 degrees. Sweat onion and garlic in butter, whisk in flour, and cook on
medium low heat about 2 minutes. Wash, peel, and slice potatoes extremely thin, shred all cheeses,
then spray an 8 x 12 pan with pan spray. Combine cheeses in a bowl. Layer sliced potatoes, sauce, and
cheese in a 5x8 baking dish. Cover and bake for 1 hour. Remove cover, top with remaining cheese then
broil for 15 minutes or until gratineed.