Grilled Pork Chops with Georgia Peach Chutney Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelMedium
Health IndexJust EnjoyServings2
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Red bell pepper1⁄2 , chopped
 Onion1 Small, chopped
 Vegetable broth1⁄4 Cup (4 tbs)
 Ripe peaches2 Large, peeled and cut into 1/2 inch pieces
 Honey1 Teaspoon
 Cider vinegar1 Teaspoon
 Sage1 Pinch
 Salt1 Pinch
 Coarsely cracked black pepper1 Pinch
For pork chops
 Dried sage leaves1⁄2 Teaspoon, crushed
 Coarsely cracked black pepper1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Pork loin chops/Bone-in pork rib chops, 6 ounces each, trimmed16 Ounce, trimmed (Center Cut, Four 4 Ounce Each)

Nutrition Facts

Serving size

Calories 507 Calories from Fat 192

% Daily Value*

Total Fat 21 g32.8%

Saturated Fat 7 g34.9%

Trans Fat 0.2 g

Cholesterol 156.5 mg

Sodium 558.5 mg23.3%

Total Carbohydrates 29 g9.8%

Dietary Fiber 5.6 g22.3%

Sugars 20.7 g

Protein 50 g99.8%

Vitamin A 33.5% Vitamin C 95.5%

Calcium 10.4% Iron 16.9%

*Based on a 2000 Calorie diet

Directions

To make the chutney: In a medium saucepan, combine the bell pepper, onion, and broth.
Bring to a boil over high heat.
Reduce the heat to low and simmer for 4 minutes, or until the vegetables are tender and the broth is reduced.
Add the peaches, cover, and cook, stirring frequently, for 4 minutes, or until the peaches are tender and start to release their juices.
Remove from the heat.
Stir in the honey, vinegar, sage, salt, and pepper.
Place in a serving bowl, cover loosely, and let cool to room temperature (or serve hot).
To make the pork chops: Preheat the grill or broiler.
In a cup, combine the sage, pepper, and salt and rub over the chops.
Grill or broil for 4 minutes per side, or until a thermometer inserted in the center of a chop registers 160°F and the juices run clear.
Quantcast