July 4, 2012
Grilled Bone-In Pork Chops w/Peach & Caramelized Onion Chutney
The Nudge has been bugging me to make bone-in center cut pork chops.
I have no idea why when I have a freezer full of boneless center cut pork chops.
I know the bone adds flavor but he doesn't really know that, he just loves gnawing on the bone.
As usual, he gets his wish. I went to the butcher for these, they only have thin ones in my store. I brined them in equal amounts of salt and 4C Lite Iced Tea mix and also made a marinade. I want them to be ooey gooey edged-crispy when they come off the grill.
Instead of a sauce I grilled a few peaches and made a Peach and Caramelized Onion Chutney.
I have to admit, these were the BEST pork chops I have ever had. Perfectly cooked, juicy, flavorful grilled pork is just about the best meat. The chutney wasn't too sweet and The Nudge went back for another dollop. That's all the vindication I needed.
These, I would make for company, and will be making for us again.
* 2 teaspoons apple cider vinegar
* 1/3 cup vegetable oil
* 1/2 cup soy sauce
* 4 teaspoons honey
* 3 tablespoons Dijon mustard
* 4 cloves garlic, smashed
* 1 1/2 teaspoon black pepper
* Fresh thyme
* 1 teaspoon Pernod
* 2 teaspoons Thai-style Chili sauce
Mix everything together. Use only as much marinade as you need to cover your meat. Reserve the rest for your next grilled dish or make a sauce with it by simmering in a pan till it thickens.
Peach & Caramelized Onion Chutney
* 3/4 pound fresh peaches, diced (I grilled mine first)
* 1/4 pound Vidalia onion, caramelized
* 1/3 cup red wine vinegar
* 1/3 cup white wine
1/2 cup light brown sugar, firmly packed
* 2 tablespoon low sugar ketchup
* 1 bay leaf
* 1/8 teaspoon dry thyme
* 1/2 teaspoon salt
* 1/2 teaspoon Pernod
* 1/8 teaspoon black pepper
* 2 tablespoons vegetable oil
* 1/2 cup peach nectar (I used orange juice)
Place all ingredients in saucepan. Cook over medium heat until thickened.
Let cool, discard bay leaf.
Keeps well in the refrigerator.
You want a nice big fire to sear the fat on the edges of these chops.
Place each chop on coals and grill for 4 minutes.
Turn over, brush with remaining marinade and grill the other side for 4 minutes more.
Remove to a platter, tent with foil.