Double-Cut Pork Chops with Maple and Apple–Bacon Chutney

Bacon–Apple Chutney:

• 1/4 cup plus 2 tablespoons dark brown sugar
• 3 tablespoons apple cider vinegar
• 2 teaspoons brandy
• 2 teaspoons maple syrup
• 1/2 cup small-diced bacon
• 1 cup (about 1 apple) peeled and diced Granny Smith apples 
• 2 tablespoons apple cider
• 1 1/2 tablespoons golden raisins
• 1/3 cup applesauce
• 1 1/2 teaspoons chopped thyme leaves

Maple Glaze:

• 1/4 cup apple cider
• 1/4 cup chicken stock
• 1/4 cup maple syrup
• 1 tablespoon bourbon
• 3 black peppercorns
• One 2-inch strip orange rind
• 1 1/2 tablespoons butter

To serve: 

• 2 double-cut 2-inch thick pork chops
• Salt and pepper to taste

Make the bacon–apple chutney: in a medium pot, combine the sugar, vinegar, brandy, and maple syrup. Cook over high heat until the mixture bubbles, stirring to dissolve sugar. Lower the heat and cook for 15 more minutes.

Meanwhile, in a small skillet set over medium heat, cook the bacon until crisp, about 7 minutes. Drain and discard the fat. Add the cooked bacon, apples, cider, and raisins to the vinegar mixture. Cook for another 30 minutes. Let cool completely and add the applesauce and thyme.

Make the maple glaze: combine all the ingredients except the butter in a pot and bring to a simmer over low heat. Cook until the mixture has reduced by half, about 15 minutes. Turn off the heat and whisk in the butter. 

Cook the pork chops: heat the oven to 400°F. Generously season the chops with salt and pepper on both sides. Heat a large oven-proof sauté pan over high heat. Add the chops to the hot pan and cook for 5 minutes. Flip the chops over and cook for another 5 minutes until rare (about 115°F). Transfer the pan to the hot oven and cook until medium (about 140°F), about 5 additional minutes, depending on the thickness of the chops.

Spoon the maple glaze onto the bottom of 2 plates. Place the chops on top of the glaze on each plate and top with the bacon–apple chutney. Serve immediately.