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Grilled Pork Chops with Peach Chutney

Grilled Pork Chops with Peach Chutney

Serves 4


1 lb. 3-4 oz each boneless pork loin chops

4 medium freestone firm, ripe peaches

1 Tbsp. extra-virgin olive oil
1/4 tsp. salt

1 Tbsp. fresh grated ginger
1 small red onion, finely chopped

1 red pepper, chopped

1 jalapeno, finely chopped

1 cup light brown sugar
1/2 Tbsp. apple cider vinegar

1 tsp. fresh parsley, chopped

Salt, to taste


Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 60 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.


In a medium pan, combine the brown sugar with the vinegar, ginger, red pepper and onion stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 10 minutes. Add the peaches, jalapeno chilies and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 30 minutes.


Sprinkle salt and pepper over pork chops and grill on a medium heat grill until chops reach an internal temperature of 145 F.  Brush pork with prepared peach chutney. Allow pork to rest off the grill for 5 minutes before serving. 


Serve prepared peach chutney spooned over grilled pork chops.

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