6-8 pork chops or pork steaks
1/4 cup whole black peppercorns
1 tablespoon fennel seeds
1/2 cup kosher sea salt
1/2 cup light brown sugar
Apple Mango Chutney
4 Granny Smith Apples, peeled, cored, and quartered
1 large mango, peeled and removed from seed
1 medium Spanish onion, peeled and quartered (end attached)
1 tablespoon canola oil, plus more for cooking
1 teaspoon freshly grated ginger
1 clove garlic, finely chopped
1/3 cup dried cranberries
1 cup light brown sugar
1/2 cup apple cider vinegar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher sea salt
Fresh parsley, for garnish (optional)
Rinse pork under cold water and pat completely dry with paper towel. Transfer to a sheet tray lined with a wire rack.
In a mortar pestle, grind black peppercorns, and fennel seeds. Stir in the salt and brown sugar. Sprinkle the rub evenly over both sides of pork. Set pork in the refrigerator uncovered for at least 1 hour up to 48 hours.
Preheat a stove-top cast-iron grill over medium-high heat. Brush with a neutral oil, such as canola. Cook apples, mango, onion, and jalapeño until charred, turning occasionally for even cooking, about 3. Transfer cooked ingredients to a bowl and cover with plastic wrap for 2 minutes.
Remove jalapeño from bowl and rinse under cold water, rubbing between your hands to release the skin. Discard skin. Remove seeds (optional), and cut the jalapeño into small pieces.
Heat canola oil in a large saucepan over medium heat. Cook garlic and ginger until fragrant, about 2 minutes, stirring often. Stir in jalapeños and cook until garlic slightly browns, about 3 minutes.
In the meantime, cut the apple, mango, and onions into large dice. Transfer to the saucepan and stir in the cranberries, brown sugar, vinegar, red pepper flakes, and salt. Stir and bring mixture to a boil. Reduce heat to low and simmer until apples are softened and sauce thickens, about 45 minutes.
Remove pork from refrigerator 30 minutes prior to cooking. Pat pork dry with paper towel. Heat 2 teaspoons canola oil in a cast-iron skillet or grill pan over medium-high heat until it begins to smoke. Cook pork, flipping every 15 seconds until both sides are evenly golden brown, about 5 minutes, total. Transfer cooked pork to a platter. Continue cooking pork, using more canola oil as needed. Allow pork to rest about 3 to 5 minutes before slicing.
Pour chutney over pork chops and serve. Garnish with parsley.
Cook with soul. Eat with pleasure!