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| Pork Loin Chops with Cranberry Peach Chutney |
This quick and easy chutney goes really well with simple seasoned and grilled pork loin chops. I sometimes sear the pork chops in a cast iron skillet and then quickly whip together the simple chutney right in the same pan as the pork chops are resting. I use homemade cranberry sauce made with wild Newfoundland cranberries in mine but a good bottled cranberry sauce will do.
- 4 center loin pork chops
Season with salt and pepper and grill until completely cooked. Set aside to rest for a few minutes while you prepare the chutney.
In a small saute pan add
- 2 tbsp olive oil
- 2 cloves minced garlic
- 1/2 small red onion, diced
Saute over medium heat until the garlic and onions are softened but not browned.
Add
- 1 cup whole berry cranberry sauce
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
- 3 tbsp apple cider vinegar
- 2 tbsp fresh grated ginger root
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili paste (optional)
simmer together for a few minutes before adding
- 1 large peach, cut in slices
Cook for an additional minute or two depending on the firmness of the peaches. Don't let them get too mushy. Serve over the grilled pork chops.
