Grilled Pork Chops with Plum Chutney

Photo: Annabelle Breakey; Styling: Kevin Crafts

These are especially good in the fall, using ripe, sweet, end-of-season fruit--the spice mixture really pops. You can make the recipe with peaches instead if you like.

Yield: Serves 4
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 522
  • Calories from fat: 60%
  • Protein: 29g
  • Fat: 35g
  • Saturated fat: 12g
  • Carbohydrate: 23g
  • Fiber: 2.2g
  • Sodium: 283mg
  • Cholesterol: 107mg

Ingredients

  • 4 bone-in pork chops (each about 8 oz. and 3/4 in. thick)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon coriander seeds, crushed
  • 1/2 teaspoon mustard seeds
  • 1 tablespoon vegetable oil, divided
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon cider vinegar
  • 2 tablespoons packed light brown sugar
  • 1 pound firm-ripe plums, halved and pitted
  • 1/2 sweet onion, cut crosswise into 1/4-in.-thick slices

Preparation

  1. 1. Heat grill to high (450° to 550°). Sprinkle pork chops with salt and pepper. Cook coriander and mustard seeds in a medium saucepan in 1 tsp. oil over high heat until mustard seeds begin to pop, 1 minute. Remove from heat and stir in ginger, vinegar, and brown sugar; set aside.
  2. 2. Grill pork chops, turning once, until cooked medium, about 10 minutes total. Brush plums and onion with remaining 2 tsp. oil. Grill onion, turning once, until softened and slightly charred, 8 to 10 minutes. Grill plums, turning once, until grill marks appear, 3 minutes.
  3. 3. Transfer onion and plums to a cutting board and cut pieces in half. Toss in pan with reserved spice mixture and serve over pork chops.
  4. Note: Nutritional analysis is per serving.
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