Serves 4

4 bone-in pork chops

12 cups cold water
4 cups apple cider
½ cup apple cider vinegar
½ cup salt
¾ cup brown sugar

Bacon Maple Chutney:
1 lb bacon, diced
4 garlic cloves, minced
1 medium onion, diced
2 cups Perricone Farms’ apple juice
1 cup maple syrup
2 Tbsp black pepper
1 Tbsp mustard powder
1 bay leaf

Pour all brine ingredients into large bowl. Mix well. Add pork chops and marinate overnight in the refrigerator.

Sauté bacon until half cooked, drain fat from pan and add the garlic and onions. Cook until onions are translucent. Add remaining ingredients and simmer until syrupy. Remove bay leaf.

Remove the pork chops from the brine and pat dry. Heat fry pan to medium-high and cook pork chops 6-7 minutes per side or until desired doneness.

Add bacon maple chutney on top of each chop to serve.
This chutney is so delicious you’ll want to use any
leftovers as a topping over cream cheese for an
appetizer or mixed with mayo for a flavorful
sandwich spread!