Sweet, tart, and smoky, this elegant summer dish pairs juicy grilled pork chops with a rich cherry chutney infused with balsamic vinegar, warm spices, and fresh rosemary. The fruit’s natural sweetness perfectly complements the savory depth of the pork, while a hint of cayenne adds a subtle heat. It’s a simple yet impressive main course — equally suited for a weeknight dinner or an outdoor gathering when fresh cherries are in season.
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
Salt and freshly ground black pepper, to taste
METHOD:
Heat the barbecue grill to medium-high.
In a small bowl, whisk together the cherry preserves, balsamic vinegar, allspice, and cinnamon. Reserve 1/4 cup of this mixture for glazing the pork chops.
Heat the oil in a small saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 2 minutes. Stir in the cherries, rosemary, cayenne, and the remaining preserves mixture. Bring to a gentle boil, then reduce heat to low and simmer until thickened, about 10–12 minutes, stirring occasionally. Remove from heat and season with a pinch of salt.
Brush the chops with the reserved glaze and season with salt and pepper. Grill for 4–5 minutes per side, or until nicely browned and the internal temperature reaches 145°F.
Transfer the pork chops to a platter, cover loosely with foil, and let rest for 10 minutes. Serve topped with a generous spoonful of cherry chutney.
SERVING SUGGESTIONS:
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Serve with roasted potatoes, grilled asparagus, or a green salad with goat cheese and almonds.
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Pair with a dry rosé, Pinot Noir, or sparkling water with lemon and mint.
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For a summery twist, add a spoonful of chutney to grilled chicken or duck breast.
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Leftover chutney is delicious with cheese platters or charcuterie boards.
YIELD: 4 servings
