Heather Marold Thomason’s Perfect Grilled Pork Chops with Peach Chutney Glaze

Feeds 2 hungry people

PORK CHOPS

2 bone-in pork chops, about 1.5 inches thick, with a tasty fat cap
Lard, canola oil, or other neutral oil
Salt and pepper

QUICK PEACH CHUTNEY

1/3 cup peach preserves (such as Three Springs Fruit Farm)
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 tablespoon lemon juice
Red pepper flakes, to taste
Salt and pepper, to taste

Take the pork chops out of the fridge an hour or so before you’re going to start cooking to allow them to come to room temperature. Season them well with salt.

Prepare the peach chutney: In a mixing bowl, combine the peach preserves, mustard, shallots, and lemon juice. Whisk well to combine. Stir in red pepper flakes, salt, and pepper to taste.

Preheat the grill: Once the coals are hot, move them all to one side of your grill. If using gas, light one side of the grill on high heat and one side on low. Brush the grates with oil to avoid the meat sticking. Place the salted chops directly over the hot charcoal (or high heat). Sear them, turning once, until brown and crusted. (This should take about 2 minutes on each side.)

Smear a generous spoonful of the peach chutney over the chops, and transfer them to the less hot side of the grill. Close the lid, and roast until the pork chops are reach an internal temperature of about 135-140 degrees (they will continue to cook while resting). Transfer the chops to plate to rest a bare minimum of 10 minutes. Serve with the remaining peach chutney and enjoy.

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