Smoked Pork Chops, Apple-Pear Chutney and Roasted Brussels Sprouts

Ingredients

• 2 large Apple (Peeled, cored, and diced into 1/2-inch cubes. Use a firm variety like Honeycrisp or Granny Smith.)
• 2 large Pear (Peeled, cored, and diced into 1/2-inch cubes. Use a firm variety like Bosc or Anjou.)
• 1 medium Yellow Onion (Finely chopped)
• 1 cup Apple Cider Vinegar
• 0.75 cup Brown Sugar (Lightly packed)
• 0.25 cup Raisins
• 1 tbsp Vegetable Oil
• 1 inch Fresh Ginger (Peeled and finely grated)
• 1 tsp Mustard Seeds (Brown or yellow)
• 1 piece Cinnamon Stick (About 2-3 inches long)
• 4 piece Whole Cloves
• 1 piece Star Anise
• 0.5 tsp Red Chili Flakes (Adjust to your preferred spice level)
• 0.75 tsp Salt

Instructions

1. 1

   Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the mustard seeds. Cook for about 30-45 seconds, or until they begin to pop and become fragrant.

2. 2

   Immediately add the finely chopped onion to the pot. Sauté for 4-5 minutes, stirring occasionally, until the onion has softened and turned translucent.

3. 3

   Add the diced apples, diced pears, grated ginger, apple cider vinegar, brown sugar, raisins, cinnamon stick, whole cloves, star anise, red chili flakes, and salt to the pot. Stir thoroughly to combine all the ingredients.

4. 4

   Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover partially, and let it simmer gently for 40-45 minutes.

   • Stir the chutney every 10-15 minutes to prevent it from sticking to the bottom of the pot.
5. 5

   The chutney is ready when the fruit is tender and has broken down, and the liquid has thickened to a syrupy, jam-like consistency. It will continue to thicken as it cools.

6. 6

   Remove the pot from the heat. Carefully locate and discard the cinnamon stick, whole cloves, and star anise. Allow the chutney to cool completely at room temperature before transferring it to sterilized, airtight jars for storage.

Ingredients

• 1.5 lb Brussels Sprouts (Fresh, not frozen)
• 3 tbsp Olive Oil (Extra virgin recommended)
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground for best flavor)
• 0.5 tsp Garlic Powder (Can substitute with 2 cloves of minced fresh garlic)

Instructions

1. 1

   Preheat Oven and Prepare Sprouts

   • Position an oven rack in the middle of the oven and preheat to 400°F (200°C).
   • Rinse the Brussels sprouts under cold water and pat them completely dry. This is key for getting a good crisp.
   • Trim the tough, woody stem ends and peel off any yellowed or loose outer leaves.
   • Cut each sprout in half lengthwise through the stem.
2. 2

   Season the Brussels Sprouts

   • Place the halved sprouts in a large mixing bowl.
   • Drizzle with olive oil, then sprinkle with salt, freshly ground black pepper, and garlic powder.
   • Toss thoroughly with your hands or a large spoon until every sprout is evenly coated in oil and seasonings.
3. 3

   Roast to Perfection

   • Spread the seasoned sprouts onto a large, rimmed baking sheet in a single layer.
   • For maximum crispiness, arrange most of them cut-side down. Ensure they are not overcrowded, as this will cause them to steam instead of roast. Use two baking sheets if necessary.
   • Place the baking sheet in the preheated oven and roast for 20-25 minutes.
   • About halfway through the cooking time (around 12 minutes), shake the pan or use tongs to flip the sprouts to ensure even browning.
   • They are done when the outer leaves are crispy and charred in spots, and the centers are tender when pierced with a fork.
4. 4

   Serve and Enjoy

   • Remove the baking sheet from the oven.
   • Taste one and adjust seasoning if needed. You can add an extra pinch of salt or a squeeze of lemon juice.
   • Transfer to a serving dish and serve immediately while hot and crispy.