Plum Pork Chops Recipe
brined bone-in porkchop, plum mostarda, grilled plums, spinach, pecans, spiced brie; served with double roasted potatoes
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Ingredients
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Pork Chop
Plum Mostarda
Grilled Plums
Spinach and Pecans
Spiced Brie
Double Roasted Potatoes
Method
Brining the Pork Chops
- 1
Brine Preparation
In a large bowl, combine water, salt, black peppercorns, garlic cloves, and thyme. Stir until salt is dissolved.
- 2
Brining
Submerge the pork chops in the brine solution. Cover and refrigerate for at least 4 hours, preferably overnight.
Plum Mostarda
- 3
Cook the Plums
In a saucepan, combine diced plums, sugar, white wine vinegar, and Dijon mustard. Cook over medium heat until plums are soft and mixture thickens, about 10 minutes. Let cool.
Grilling the Pork Chops
Grilling the Plums
- 6
Cooking Spinach and Pecans
- 7
- 8
Add Pecans
Stir in chopped pecans and cook for an additional 2 minutes. Remove from heat.
Preparing Spiced Brie
- 9
Spice the Brie
Sprinkle cinnamon and nutmeg on the brie cheese. You can warm it slightly in the oven for a gooey texture if desired.
Double Roasting Potatoes
- 10
Roast First Time
Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until golden.
- 11
Roast Second Time
Remove from oven, toss, and return for another 15-20 minutes until crispy.