Grilled Pork Chops with Cherry Chutney

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

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