Pear nectar and apple cider brined pork chops
Pork second courses
A fall dinner featuring some favorite ingredients, pears, apples and cranberries turned into a sweet tart chutney to go with pear and cider brined, grilled apple glazed pork chops. You can use any apple glaze recipe for the chops, but with all of the seasonings in the brine giving a hint of herbiness, I made a rather simple glaze with a couple of sprigs of thyme and a bay leaf. I would serve the chutney with any holiday pork roast or tenderloin. Buy cranberries in season, package, and freeze for use throughout the year.
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