These brined pork chops are able to stand alone, but if you've already made the chutney (when the nectarines were in season and the getting was good), just grab the jar off the shelf and serve it alongside. Another way to make things simpler: Make the brine for the chops the night before. Then in the morning, before you go to work, just add them to the brine and they'll be ready for cookin' when you get home.
This nectarine chutney is tangy, with a slight sweet note from the nectarines. You...Full Story