Daytime Dish: Pork Chops with Wild Blueberry Chutney

By Brittany Flowers - Daytime Blue Ridge Host

Hidden Valley Country Club is in the Daytime Kitchen with a delicious Pork Chop recipe.

2 - 8 oz Pork Chops For the brine:

1 quart of warm water

2 TBSP Brown Sugar

¼ cup kosher salt

1 tsp chili flakes

3 TBSP Apple Cider Vinegar

Place pork chops in brine full submerged

Leave at least 6 to 8 hours in the refrigerator Wild Blueberry Chutney

½ yellow onion

1 cup blueberries

1 lemon zested and juiced

3 Tbsp Honey

1 tsp cinnamon Lima Bean and Sweet Corn Succotash

4 strips of thick cut bacon diced

1 small Red Pepper fine diced

1/2 yellow onion fine diced

2 cups sweet corn

¾ cup Lima beans

2 cups chicken stock

1 cup heavy cream

4 oz goat cheese

Cook bacon until crispy remove from the pan add onions and red peppers

Cook for 5 mins. Add corn and chicken stock let reduce by half add cream, reduce by half Add bacon, lima beans and goat cheese reduce heat to low and cook for 15 mins until lima beans are tender. Season with salt and chili flakes to taste.

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