.
home
Search in
The following text field is used to search for items. Type your search term to find items.
home
Search in
The following text field is used to search for items. Type your search term to find items.
0
Grilled Pork Chops with Cherry ChutneyGrilled Pork Chops with Cherry Chutney

Grilled Pork Chops with Cherry Chutney

Juicy, tender premium bone-in pork chops topped with a season's finest savory cherry-rosemary chutney is a simple yet elegant entrée tailor-made for al fresco dining.
Recipe source: California Cherries
Recipe source: California Cherries
Logo
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Grilled Pork Chops with Cherry Chutney
Grilled Pork Chops with Cherry Chutney
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
3/4 cup cherry preserves
3 tablespoons balsamic vinegar
1/2 teaspoon allspice
1/2 teaspoon cinnamon
FOR THE CHERRY CHUTNEY: 1 tablespoon neutral-flavored cooking oil
2/3 cup finely chopped onion
2 cups pitted fresh cherries
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon cayenne pepper
Salt, to taste
4 bone-in pork loin chops
Directions
  1. Heat grill to medium/high heat. Mix preserves, vinegar, allspice, cinnamon in small bowl. Reserve ¼ cup for meat glaze and keep the rest for chutney.
  2. TO MAKE THE 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 low boil until thick, stirring occasionally, about ten minutes. Remove from heat and add a pinch of salt.
  3. Brush pork chops with reserved glaze, season with salt and pepper and grill until browned on all sides and meat registers 145F. Let chops rest for ten minutes, serve with chutney.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Directions

  1. Heat grill to medium/high heat. Mix preserves, vinegar, allspice, cinnamon in small bowl. Reserve ¼ cup for meat glaze and keep the rest for chutney.
  2. TO MAKE THE 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 low boil until thick, stirring occasionally, about ten minutes. Remove from heat and add a pinch of salt.
  3. Brush pork chops with reserved glaze, season with salt and pepper and grill until browned on all sides and meat registers 145F. Let chops rest for ten minutes, serve with chutney.