Gluten Free Brined Pork Chops with Spicy Pear Chutney Recipe
Updated Oct 23, 2025, Published Aug 26, 2010
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Sweet, Savory & Perfectly Balanced
When you’re craving a dish that feels both comforting and elevated, these Gluten-Free Brined Pork Chops with Spicy Pear Chutney deliver on every level. The savory richness of perfectly brined pork pairs beautifully with a tangy-sweet pear chutney. It has just the right amount of heat. It’s a restaurant-worthy main course you can easily make at home — simple, seasonal, and full of flavor.
Table of Contents
Why You’ll Love This Recipe
This recipe turns humble pork chops into a gourmet centerpiece. The brine ensures each chop stays juicy and tender. Meanwhile, the spicy pear chutney adds complexity with sweet, tart, and savory notes in every bite. A touch of apple cider vinegar brightens the flavor. A sprinkle of red pepper flakes gives the chutney a gentle kick that balances the natural sweetness of the pears. It’s comfort food with a modern, gluten-free twist.
For another savory-sweet pairing, check out our Gluten-Free Chicken Piccata — it’s light, lemony, and just as elegant for entertaining.
Key Flavor Components
- The Brine: Keeps the pork moist, tender, and flavorful — even if you only have a few hours to marinate.
- The Chutney: Made with fresh pears, dried cranberries, and red onion. It brings a burst of seasonal sweetness to the plate.
- The Spice: Red pepper flakes add a subtle warmth without overpowering the other flavors.
- The Finish: Fresh sage ties everything together with earthy, aromatic notes.
Each element complements the others, making every bite layered, balanced, and satisfying.
Tips for Success
- Don’t skip the brine. Even an hour makes a big difference in flavor and texture.
- Use firm pears. They hold their shape and don’t turn mushy when cooked.
- Control the heat. Adjust the red pepper flakes to suit your spice level.
- Let the pork rest. After grilling, a short rest ensures juicy, tender results.
Serve the chutney warm for a cozy fall or winter meal, or chill it slightly for a refreshing spring twist.
Serving Ideas
Serve your Gluten-Free Brined Pork Chops with Spicy Pear Chutney with roasted root vegetables, mashed potatoes, or a simple Quinoa Pilaf for a complete, naturally gluten-free meal. The combination of savory pork and sweet-spicy fruit makes it ideal for holidays or dinner parties. However, it’s quick enough for weeknights too.
And for dessert? You can’t go wrong ending the meal with our Gluten-Free Pear Almond Cake — it’s light, nutty, and the perfect match for the flavors in this dish.
A Gourmet Gluten-Free Dinner at Home
This Gluten-Free Brined Pork Chops with Spicy Pear Chutney recipe proves that gluten-free cooking can be just as flavorful and exciting as any fine dining experience. Juicy, tender pork chops meet a chutney that’s sweet, tart, and a little spicy — a combination that’s sure to impress family and guests alike.
For more savory, gluten-free dinner inspiration, explore our Dinner Recipes Collection, featuring everything from cozy comfort food to elegant mains.
Gluten Free Brined Pork Chops with Spicy Pear Chutney Recipe
Ingredients
Spicy Pear Chutney
- 1 tablespoon olive oil
- ½ medium sized red onion, – minced
- ½ cup dried cranberries
- ¼ cup granulated sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher or sea salt
- ½ teaspoon black pepper
- ¼ – ½ teaspoon red pepper flakes, – depending on how spicy you want it
- 3 fresh pears, – chopped
Brined Pork Chops
- 4 cups water, – use divided
- ¼ cup kosher salt
- ¼ cup brown sugar, – packed
- 1 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 4 pork chops about ¾ inch thick
- ½ white onion, – sliced
- 2 or 3 sprigs of fresh sage
- Olive oil for brushing the pork chops
Instructions
Spicy Pear Chutney
- Heat a large saucepan over medium heat. Add the olive oil and minced red onion. Cook for 2 or 3 minutes until the onions start to soften. Add the dried cranberries and cook for 5 more minutes. Stir in the sugar, vinegar, lemon juice, salt, pepper, red pepper flakes and pears. Combine well. Simmer on low heat for 5 to 10 minutes or until the pears and cranberries have softened but the pears still retain their shape. If the mixture is too liquid, turn the heat up and cook until most of the liquid has evaporated. Serve warm.
Brined Pork Chops
- Combine 1 cup water with the salt, brown sugar and pepper in a small saucepan. Heat, stirring until the salt and sugar dissolve. Add 3 cups of cold water and let the mixture cool. Stir in the apple cider vinegar. Pour mixture into a glass baking dish or large freezer weight plastic storage bag. Add the pork chops, onions and sage. Refrigerate for 1 – 12 hours. Even a little bit of brining is better than none.
- Take pork chops out of the fridge and rinse them well with cold water the pat dry with paper towels. Let set for about 5 minutes before cooking.
- Heat a grill pan or skillet over medium high heat. Brush the pork chops with olive oil and cook for 4 minutes per side (more or less depending on the thickness of the pork chops). Remove from pan, brush the top with a little more olive oil and let rest for 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I've always been curious about brining…you make it look so easy that I have to try this. Love the pear chutney too Carol!
BRILLIANT!
Of course I did NOT pay attention to Chemistry in school. I wanted to get into sales….
The only challenge I see for me is your math…..10.00 dinner for 4?
I'd eat those great tasting chops by myself….so it's a 10.00 dinner for one.
Fabulous, I've have heard about brining but never tried, thought it was too complicated. You make it sound so easy! Love the chutney idea, I'm making this this weekend :)
Drooling like you wouldn't believe!
I've never had vinegar in my brining solution before, just salt,water and flavours. Is there any particular reason for it or is it for flavour too?
Love the chutney. Looks gorgeous, and a perfect step towards fall flavors. Yum.
This chutney is another "WOW", Carol! I would love to try it, so I've added it to my favorite recipes from last week post. Thanks! ~Aubree Cherie
Hola! I’ve been following your blog for a long time now and finally got the bravery to go ahead and give you a shout out from Austin Texas! Just wanted to tell you keep up the good job!
Hi,
Well here’s my shout back from Dunedin, FL! Thanks!
xo,
Carol