Grilled Pork Chops with Georgia Peach Chutney
|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|
|Cider vinegar||1 Teaspoon|
|Coarsely cracked black pepper||1 Pinch|
|For pork chops|
|Dried sage leaves||1⁄2 Teaspoon, crushed|
|Coarsely cracked black pepper||1⁄2 Teaspoon|
|Pork loin chops/Bone-in pork rib chops, 6 ounces each, trimmed||16 Ounce, trimmed (Center Cut, Four 4 Ounce Each)|
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.