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Grilled Pork Chops With Georgia Peach Chutney

Diet.Chef's picture
Ingredients
  Red bell pepper 1⁄2 , chopped
  Onion 1 Small, chopped
  Vegetable broth 1⁄4 Cup (4 tbs)
  Ripe peaches 2 Large, peeled and cut into 1/2 inch pieces
  Honey 1 Teaspoon
  Cider vinegar 1 Teaspoon
  Sage 1 Pinch
  Salt 1 Pinch
  Coarsely cracked black pepper 1 Pinch
For pork chops
  Dried sage leaves 1⁄2 Teaspoon, crushed
  Coarsely cracked black pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pork loin chops/Bone-in pork rib chops, 6 ounces each, trimmed 16 Ounce, trimmed (Center Cut, Four 4 Ounce Each)
Directions

To make the chutney: In a medium saucepan, combine the bell pepper, onion, and broth.
Bring to a boil over high heat.
Reduce the heat to low and simmer for 4 minutes, or until the vegetables are tender and the broth is reduced.
Add the peaches, cover, and cook, stirring frequently, for 4 minutes, or until the peaches are tender and start to release their juices.
Remove from the heat.
Stir in the honey, vinegar, sage, salt, and pepper.
Place in a serving bowl, cover loosely, and let cool to room temperature (or serve hot).
To make the pork chops: Preheat the grill or broiler.
In a cup, combine the sage, pepper, and salt and rub over the chops.
Grill or broil for 4 minutes per side, or until a thermometer inserted in the center of a chop registers 160°F and the juices run clear.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Occasion: 
Christmas
Ingredient: 
Peach
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2

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