- Grilled Pork with Grilled Nectarine Chutney
- If you use thin cut pork chops, this meal can be cooked in 20 minutes. You can use nectarines, peaches, apricots or plums for the chutney and add raisins if you like. You can also use a skillet and cook the pork and chutney on the stove.
- Serves 4
- 1 tablespoon pomegranate vinegar, or red wine vinegar
- 2 tablespoons honey
- salt and pepper to taste
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon allspice
- 2 tablespoons olive oil, or vegetable oil
- 4 nectarines, peaches, apricots, or plums pit removed, and chopped
- 1 small shallot or onion, finely diced
- 2 tablespoons raisins, optional
- 4 thin or thick cut pork chops, or 1 pork tenderloin, room temperature
- salt and pepper
- olive oil
Take two 12-inch x 10-inch pieces of foil and crimp all around the edges and flatten bottom. Set aside.
In a small bowl, add vinegar, honey, salt, pepper, ginger, cardamom, and allspice and mix well with a whisk. Slowly add oil and whisk well. Add nectarines and shallot and gently mix.
Take a plate and cover loosely with plastic wrap. Place pork on plastic and sprinkle with salt and pepper and drizzle with some olive oil. Turn over and repeat.
Heat barbeque to high. Place foil on grill to get hot (or cook nectarines in a skillet over medium high heat on the stove).
If you are grilling pork tenderloin, place on grill. Cook 4 sides for a total of 25-30 minutes or until cooked through. Thick cut pork chops will take about 12-15 minutes to cook.
Tumble nectarines onto foil and spread them out. Allow the sauce to start to boil and gently stir them periodically with a wooden spatula. Cook until the sauce has become a glaze, about 8 minutes. Remove and set aside.
Put thin cut pork chops on the grill halfway through having the nectarines cooked. Cook for 3 minutes or until lightly browned, and turn over and grill another 2 minutes or until cooked through. Remove plastic from plate and place pork on clean plate.
Put nectarine chutney over pork and serve.