Maple-Brined Crown Roast Chop with Pear Chutney, Roasted Fingerling Potatoes and Rainbow Chard

 https://www.oregonwinepress.com/article?articleTitle=pairing-with-pears--1261164091--70--food

This recipe looks delicious. I'm especially interested in the pear chutney

Maple-Brined Crown Roast Chop with Pear Chutney, Roasted Fingerling Potatoes and Rainbow Chard

Recipe by Chef Michael Hendrickson of Bonneville Hot Springs Resort & Spa

Pair with 2006 Westrey Willamette Valley Chardonnay

INGREDIENTS

4 double bone 8-ounce crown roast chops, bone-in (see your butcher)
3 local ripe pears
1¾ pounds organic fingerling potatoes
1 bunch of rainbow chard
3 minced shallots
1 cup minced white onion
½ cup minced garlic
6 ounces pancetta or pepper bacon
2 sprigs of rosemary
1 tablespoon whole mustard seed
1 tablespoon garam masala
¾ cup rice vinegar
1½ cups brown sugar
1 cup maple syrup
1/3 cup kosher salt
¾ cup olive oil
2 teaspoons cracked black pepper
½ cup red table wine

Maple Brine

3 quarts water
1 cup maple syrup
¾ cup brown sugar
1/3 cup kosher salt

1. Place ingredients in a bowl, whisk until sugar and salt dissolve. Place chops in a pan and pour brine over them; brine for 24 hours. When cooking chops, season with salt and pepper, mark on the grill and finish in the oven for at 350°F for 22 minutes. Or sear in a pan, and finish in the oven at 350°F for 22 minutes.

Pear Chutney

3 pears peeled, cored, small dice
1 cup minced white onion
1 minced shallot
1 tablespoon whole mustard seed
1  tablespoon garam masala
¾ cup rice vinegar
¼ cup olive oil
¾ cup brown sugar

2. Heat oil in a sauté pan over medium heat, add onions and shallots; sweat for 4 minutes. Add mustard seeds, garam masala and pears. Sauté for 2 minutes. Deglaze with rice vinegar and add brown sugar. Reduce until thickened and pears are tender.

Roasted Fingerling Potatoes

1¾ pounds washed potatoes
½ cup minced garlic
2 sprigs finely chopped rosemary
¼ cup olive oil

3. Combine ingredients in a bowl and toss, place on a sprayed sheet pan and bake at 350°F for 30 minutes; set your timer for 15 minutes and half way through baking, turn potatoes so they cook evenly.

Rainbow Chard

1 bunch washed chard
2 minced shallots
6 ounces pancetta
¾ cup olive oil
1 ounce balsamic vinegar
½ cup red table wine

4. In a sauté pan over medium heat, add olive oil and render the pancetta; once the pancetta in crisp and brown, add shallots and sauté for 1 minute; then add the chard and sauté for 2 minutes. Deglaze with balsamic and red wine, reduce and then remove from heat and serve. Serves four.