Cherry Chutney Grilled Chops
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
45
Spice
60
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Cider Vinegar2 tsps
Salt1 tsp
Garlic Powder1 tsp
Dried Basil1 cup
Water1 cup
White Sugar2 tbsps
Mint (chopped fresh)Directions:
1
Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl
2
Add the pork chops and toss to coat
3
Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight
4
Preheat an outdoor grill for medium-high heat; lightly oil the grate
5
While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat
6
Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes
7
Remove the pork chops from the marinade and shake off excess moisture
8
Discard the remaining marinade
9
Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side
10
An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C)
11
Drizzle the chutney over the pork chops; garnish with the mint