Pork Chops with Fresh Peach Chutney

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for pork chops with fresh peach chutney is a delightful combination of savory and sweet flavors. The juicy and tender pork chops are perfectly complemented by the tangy and slightly spicy peach chutney. This dish is quick and easy to prepare, making it a great option for a weeknight dinner. The fresh peaches add a burst of freshness to the dish, while the chutney adds a depth of flavor.

Keywords: pork chops, fresh peach chutney, savory, sweet, tangy.

Pork chops with fresh peach chutney recipe details

Pork chops with fresh peach chutney recipe, recipe Rating: 4.7
Number of votes:121

Kansas City Barbeque Society member Stuart Carpenter has entered this recipe in nine contests and placed in all but one.
Ready in: 30 mins

Ingredients

Serves: 4

• ¼ cup sugar
• ¼ cup apple cider vinegar
• 1 small yellow onion, minced
• ¼ cup raisins
• Ground cinnamon, for dusting, plus 1 teaspoon for the chutney
• 1 teaspoon ground ginger
• 3 medium peaches, peeled, pitted, and sliced
• ¼ cup peach brandy
• 4 pork chops, each 1 to 1½ inches thick
• Salt and freshly ground black pepper

Preparation method

Prep: 10 mins | Cook: 20 mins

1. Prepare a grill for medium-hot cooking.
2. Meanwhile, combine the sugar, vinegar, onion, raisins, 1 teaspoon cinnamon, and the ginger in a saucepan. Cook, covered, on the grill or side burner, stirring often until the onions are transparent and the raisins are plump.
3. Add the peaches and peach brandy and cook for 3 more minutes. Remove the pan from the heat and set it aside.
4. Season the pork chops with salt and pepper, then dust them with cinnamon. Grill for 5 to 7 minutes, or until they reach your desired doneness, turning once.
5. Place one-sixth of the peach chutney on each of four plates. Top each plate with a pork chop, drizzle with the remaining chutney, and serve immediately.Alternate method

From The Kansas City Barbeque Society Cookbook by Ardie A. Davis, Chef Paul Kirk and Carolyn Wells / Andrews McMeel Publishing