Brined Roast Rack of Pork with Apple Chutney and Sour Mash Sauce (Bobby Flay) Recipe

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Brined Roast Rack of Pork with Apple Chutney and Sour Mash Sauce (Bobby Flay)
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Ingredients
17
Count
Nutrition
867
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Bring the water, apple juice concentrate, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt are dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, then cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
  2. Preheat the oven to 425 degrees F.
  3. Remove the pork from the brine and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork all over with salt and pepper and cook on both sides until golden brown, about 5 to 6 minutes. Transfer the pork to a baking sheet and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 25 to 30 minutes. Remove from the oven and let rest, loosely tented with foil, for 10 minutes.
  4. While the pork is roasting, add the whiskey to the saute pan that the pork was cooked in, scraping the bottom of the pan with a wooden spoon, and cook until almost completely reduced. Add the chicken stock, bring to a boil, and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper, and stir in the parsley.
  5. Cut pork into chops, top each chop with some of the Apple-Ginger Chutney, and drizzle a little of the sauce around the pork chop and over the chutney. Garnish with parsley sprig.
  6. Apple-Ginger Chutney:
  7. 1 tablespoon olive oil
  8. 1/4 medium Spanish onion, finely chopped
  9. 2 cloves garlic, finely chopped
  10. 2 tablespoons finely chopped fresh ginger
  11. 1 cup fresh orange juice
  12. 3 tablespoons light brown sugar
  13. 1 tablespoon honey
  14. 5 large Granny Smith apples, peeled, cored and thinly sliced
  15. 1 teaspoon ground allspice
  16. 1/4 teaspoon kosher salt
  17. 1/4 teaspoon freshly ground black pepper
  18. Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and ginger and cook for 1 minute. Increase the heat to high, then add the orange juice, brown sugar, and honey and bring to a simmer. Stir in the apples, allspice, and salt and pepper, cover, and cook for 5 minutes. Remove the lid and cook until the apples are soft and the liquid has evaporated, about 15 minutes. Serve with the pork.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 866.86 Kcal (3629 kJ)
Calories from fat 141.98 Kcal
% Daily Value*
Total Fat 15.78g 24%
Cholesterol 24.27mg 8%
Sodium 3962.46mg 165%
Potassium 623mg 13%
Total Carbs 175.5g 58%
Sugars 168.02g 672%
Dietary Fiber 0.08g 0%
Protein 10.84g 22%
Vitamin C 53.1mg 88%
Vitamin A 0.1mg 2%
Iron 0.9mg 5%
Calcium 404.7mg 40%
Amount Per 100 g
Calories 98.79 Kcal (414 kJ)
Calories from fat 16.18 Kcal
% Daily Value*
Total Fat 1.8g 24%
Cholesterol 2.77mg 8%
Sodium 451.56mg 165%
Potassium 71mg 13%
Total Carbs 20g 58%
Sugars 19.15g 672%
Dietary Fiber 0.01g 0%
Protein 1.24g 22%
Vitamin C 6mg 88%
Iron 0.1mg 5%
Calcium 46.1mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
    Points
  • 24
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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