Pork Chops with Satsuma-Horseradish Marmalade

You’ve heard me say it — Satsumas are one of my favorite parts of the holiday season.  Ripening on southern trees between Thanksgiving and Christmas, they are thoroughly seasonal, but refreshingly light and fruity in between gravy-covered meals.  Tonight, alongside a nice Satsuma mulled cider, we had lovely thick pork chops with a spicy Satsuma marmalade.  With smashed red potatoes and lightly-dressed greens, it’s almost healthy … we’ll be in our bunks in no time.

Pork Chops with Satsuma-Horseradish Marmalade

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For Brine/Chops:
2 tablespoons brown sugar
1 tablespoon kosher or sea salt
1 tablespoon soy sauce
5 allspice berries
1 star anise pod
1/2 teaspoon whole black peppercorns
1 bay leaf
2-4 (10-12 ounce) T-bone pork chops
Salt and pepper

For Marmalade:
6 satsumas (or large tangerines)
1-1/2 cups sugar
1 small onion, diced
3 roma tomatoes, peeled, seeded, and diced
3-4 tablespoons apple cider vinegar
2 teaspoons grated fresh ginger
1-2 tablespoons prepared horseradish
1 tablespoon ketchup

Place brine ingredients in a saucepan and add three cups water; bring this to a boil, whisking to dissolve sugar and salt, then simmer for about five minutes.  Remove the brine and cool it completely, stirring occasionally.  When cool, pat the chops dry and place in a Ziploc bag with the brine; seal and place in a bowl in the icebox for at least four hours or overnight, flipping at least once.

To make the marmalade, juice two of the satsumas, removing seeds.  Grate the zest of the remaining four satsumas, then peel and cut the flesh into smallish pieces, removing seeds and reserving juice.  Place juice, zest, and pieces in saucepan with sugar, onion tomatoes, vinegar, ginger and one cup water, and bring to a boil, stirring to dissolve sugar.  Simmer over low, stirring occasionally, 30-45 minutes.

When thickened and almost syrupy, stir in horseradish to taste, then add ketchup.  Season with salt and cool.


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