Brined Pork Chops with Kumquat-Cherry Chutney from Café Esin

From What’s in Season, Winter 2007

4 to 6 10-ounce pork chops with bone in, brined


2 quarts water
1/2 cup kosher salt
1/2 cup brown sugar
8 juniper berries
1 sprig rosemary
1 sprig thyme
2 garlic cloves
1 celery stalk diced
1/2 onion diced
1 carrot diced
1 bay leaf
5 peppercorns

Bring all ingredients to boil, chill and then submerge pork chops for 14 hours. Remove, pat dry and grill or roast pork chops. Top with Kumquat-Cherry Chutney.


1/2 cup (packed) golden brown sugar
1/2 cup dried cherries, rough chopped
8 ounces candied fresh kumquats, cut into 1/4 inch-thick rounds, seeded (recipe follows)
1/3 cup finely chopped red onion
2 tablespoons minced peeled ginger
1 teaspoon minced garlic
1/4 teaspoon ground allspice
1 cinnamon stick
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
1/4 cup cider vinegar
1/4 cup orange juice

Combine all ingredients in heavy medium saucepan. Bring to boil, stirring often. Reduce heat to medium and simmer until chutney thickens and kumquats are translucent, stirring often, about 20 minutes. Cool completely. Discard cinnamon stick.


3 cups sugar
3 cups water
1 pound kumquats

Boil sugar, water, and kumquats for 15 minutes, until tender and refrigerate for 3 days before using. Prepare kumquats: with a sharp knife cut slits (1/2 inch deep) at right angles on the blossom end.