Grilled organic pork cutlets with ginger-plum chutney

Ingredients:

• 1/2 cup gin
• 1/2 cup dry vermouth
• 1 cup of sugar
• 2 twigs rosemary
• 2 bay leaves
• 1 tbsp. coriander seeds
• 6 natural T-bone pork cutlets (each 2.5 cm thick and weighing 2 kg total)
• 1 small red onion, finely chopped
• 1/3 cup white wine vinegar
• 1 tbsp mustard seeds
• 1.5 tsp finely grated ginger
• Pinch pepper flakes
• 4 medium-sized plums, pitted and finely chopped
• 1 tbsp Dijon mustard
• Coarse salt and freshly ground pepper

Preparation:

1. Prepare the brine: In a large saucepan, combine 1 cup water, gin, vermouth, 1/2 cup each sugar and salt, rosemary, bay leaves, and coriander. Bring the mixture to a boil, remove from the heat, and stir in 6 cups water and 2 cups ice; cool to room temperature. Submerge the meat in the brine and refrigerate for 4 hours or overnight.
2. Meanwhile, prepare the chutney: In a medium saucepan, combine the red onion, the remaining 1/2 cup sugar, vinegar, mustard seeds, ginger, pepper flakes, and a pinch of salt. Bring the mixture to a boil and cook over medium heat for 3 minutes.
   
   Then add half the plums and cook, stirring occasionally, until the sauce thickens and the plums are soft, about 10 minutes. Add the remaining plums and continue cooking until the first batch of plums are tender, about 8 more minutes. Add the mustard to the sauce, stir, and cool to room temperature.
3. Prepare cutlets: Preheat the grill to medium-high. Remove the meat from the brine and pat dry.
   
   Sprinkle the patties with pepper and grill until a thermometer inserted into the thickest part of the patty registers 145°F (63°C), 6 to 8 minutes per side. Transfer the meat to a platter and let it rest for 5 minutes to allow the juices to redistribute.
   
   Serve natural pork cutlets with ginger-plum chutney.
   
   You might be interested in another one Recipe for natural pork cutlets on the bone.