Brined Pork Chops with Spicy Pear Chutney: Main Image

Quick Facts

Nutrition Facts

Calories 418
  Calories from Fat 66 (16%)
(12%)Total Fat 8g
(11%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(17%)Cholesterol 51mg
(72%)Sodium 1739mg
(24%)Potassium 841mg
Total Carbohydrate 70g
(44%)Dietary Fiber 11g
Sugars 49g
Sugar Alcohols 0g
(46%)Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Brined Pork Chops with Spicy Pear Chutney


  • Pork Chops4 cups water, divided

  • 1/4 cup kosher salt

  • 1/4 cup brown sugar, packed

  • 1 tsp black pepper

  • 1 Tbs apple cider vinegar

  • 4 pork chops about 3/4 inch thick

  • 1/2 white onion, sliced

  • 2 or 3 springs of fresh sage

  • olive oil for brushing the pork chops

  • Spicy Pear Chutney1 Tbs olive oil

  • 1/2 medium-sized red onion, minced

  • 1/2 cup dried cranberries

  • 1/4 cup granulated sugar

  • 1 Tbs apple cider vinegar

  • 1 Tbs freshly squeezed lemon juice

  • 1 tsp kosher or sea salt

  • 1/2 tsp black pepper

  • 1/4-1/2 tsp red pepper flakes (depending on how spicy you want it)

  • 3 fresh pears, chopped

This recipe uses classic pork flavors of onion and sage while the pear chutney adds a must have sweetness.


  • Combine 1 cup water with the salt, brown sugar, and pepper in a small saucepan. Heat, stirring until the salt and sugar dissolve. Add 3 cups of cold water and let the mixture cool. Stir in the apple cider vinegar. Pour mixture into a glass baking dish or large freezer weight plastic storage bag. Add the pork chops, onions, and sage. Refrigerate for 1-12 hours.
  • Take pork chops out of the fridge and rinse them well with cold water, then pat dry with paper towels. Let set for about 5 minutes before cooking.
  • Heat a grill pan or skillet over medium high heat. Brush the pork chops with olive oil and cook for 4 minutes per side (more or less depending on the thickness of the pork chops). Remove from pan, brush the top with a little more olive oil and let rest for 5 minutes before serving.
  • To prepare the chutney, heat a large saucepan over medium heat. Add the olive oil and minced red onion. Cook for 2 or 3 minutes until the onions start to soften. Add the dried cranberries and cook for 5 more minutes. Stir in the sugar, vinegar, lemon juice, salt, pepper, red pepper flakes, and pears. Combine well. Simmer on low heat for 5 to 10 minutes or until the pears and cranberries have softened but the pears still retain their shape. If the mixture is too liquid, turn the heat up and cook until most of the liquid has evaporated. Serve warm with pork chops.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.