INGREDIENTS:
3/4 cup cherry preserves
3 tablespoons balsamic vinegar
½ teaspoon allspice
½ teaspoon cinnamon
1 tablespoon canola oil
2/3 cup finely chopped onion
2 cups pitted fresh Bing cherries
1 teaspoon finely chopped fresh rosemary
¼ teaspoon cayenne pepper
pinch of salt
4 bone-in pork loin chops
METHOD:
Preheat the barbecue grill to medium/high heat.
Whisk together preserves, vinegar, allspice, and cinnamon in a small bowl. Reserve 1/4 cup for meat glaze and keep the rest for chutney.
Heat oil in a small saucepan over medium flame. Add onion and sauté for one minute. Add cherries, rosemary, cayenne, and preserves mixture. Simmer chutney on a low boil until thick, stirring occasionally, for about ten minutes. Remove from heat and add a pinch of salt.
Brush pork chops with reserved glaze, season with salt and pepper, and grill until browned on all sides and meat registers 145°F. Let chops rest for ten minutes, and serve with chutney.
YIELD: 4 servings
SOURCE: Recipe courtesy of Calcherry.com
