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Double-Cut Berkshire Pork Chop
Serves: 4 People 
  • 4    12 ounce    Bone-In Pork Chops
    32    Ounces    Water
    ½    Cup    Kosher Salt
    ¼    Cup    White Sugar
    6    large    Garlic Cloves, Smashed
    1    Bunch    Thyme
    1    Tablespoon    Black Peppercorns
    2    Large    Sweet Potatoes
    3    Tablespoons    Canola Oil
    2    Tablespoons    Chili Powder
    1    Teaspoon    Kosher Salt
    1    Cup    Mango or Tropical Fruit Chutney
To brine the Pork Chops:  The day before serving, place the pork chops flat in a glass or stainless steel container. Separately heat 1 cup of the water, just enough to dissolve the sugar and salt in.  Combine with the remaining water, garlic, thyme and peppercorns. Pour the brine over the pork chops.  Cover and store in the refrigerator for 12-24 hours.

To Prepare the Sweet Potatoes:  Cut the potatoes in half lengthwise, then cut each half into quarters.  In a large bowl combine the potatoes, chili powder, 2 tablespoons canola oil, and teaspoon of salt.  Toss until the potatoes are well coated, and spread them out on a baking pan in a single layer, and bake at 350 degrees until soft, and golden brown.

To Prepare the Pork Chops:  Remove from the brine and rise under cool water, then pat dry.  Brush with remaining oil and cook on a hot grill, or grill pan for 5-7 minutes per side for medium doneness.

To Serve:  Arrange the sweet potatoes in a stack (think Lincoln logs!) and lay the pork chops against them.  Spoon the chutney on the chops, and garnish with a little chili powder sprinkled on the plate.

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