Cider-Brined Heritage Berkshire Chops with Mojo Apple Chutney

A quick apple-cider brine keeps these richly marbled Heritage Berkshire pork chops tender and juicy. Finished with a bright citrus-garlic apple chutney, this recipe delivers the perfect balance of savory pork, warm fall fruit, and tangy sweetness.

Serves: 4
Active Time: 20 minutes
Brining Time: 2–3 hours
Total Time: Approximately 3 hours

Ingredients

• 4 Heritage Berkshire Pork Rib Chops, bone-in
• 3 cups apple cider
• ¼ cup kosher salt
• 2 tablespoons Jimmy P’s Mojo Seasoning, divided
• 2 apples, diced small
• 1 shallot, minced
• Juice of 1 orange
• 1 tablespoon apple cider vinegar
• 2 tablespoons butter, divided
• 1 tablespoon neutral cooking oil
• Chopped fresh parsley, to taste

Instructions

1. Whisk the apple cider and kosher salt together until the salt dissolves. Place the pork chops in the brine and refrigerate for two to three hours.
2. Remove the chops from the brine and pat them completely dry. Coat them with 1 tablespoon of Jimmy P’s Mojo Seasoning and let them rest at room temperature for 20 minutes.
3. Melt 1 tablespoon of butter in a saucepan over medium heat. Add the minced shallot and sauté until softened.
4. Add the diced apples, orange juice, apple cider vinegar, and remaining tablespoon of Mojo Seasoning. Cook for approximately eight minutes, stirring occasionally, until the apples soften and the mixture becomes jammy. Remove from the heat and stir in the chopped parsley.
5. Heat the oil in a heavy skillet over medium-high heat. Add the pork chops and sear for four to five minutes per side.
6. Add the remaining tablespoon of butter to the pan and baste the chops as they finish cooking. Remove them when their internal temperature reaches approximately 140°F.
7. Let the pork chops rest for five minutes, allowing their temperature to rise to the recommended 145°F.
8. Spoon the warm mojo apple chutney over the chops and serve immediately.

Butcher’s Tip

Heritage Berkshire pork’s natural marbling helps these chops remain tender and juicy at medium. Use a meat thermometer and allow them to reach 145°F during resting.