I bought organic boneless pork chops and decided to grill them and I had the idea of serving them with a fruit chutney. As we all know, fruit and pork go hand in hand. This past week at the Peekskill Farmers’ Market, I bought beautiful peaches, berries and sweet red onions. This became my Grilled Fruit Chutney!
This recipe may seem intimidating, but I promise it’s not. The pork only took about ten minutes to grill and the chutney took about ten minutes to cook. As an added bonus, nothing could be easier than grilling peaches!
- 4 organic pork chops, boneless or with bone
- 2 large organic peaches, skin on and quartered and drizzled with olive oil
- 1 small red onion, halved and thinly sliced
- 1 package of organic blackberries
- 6-8 sprigs of thyme, leaves only and chopped; reserve one sprig for garnish
- 1/4 cup of good quality balsamic vinegar
- 2 tablespoons of olive oil
- sea salt and black pepper
Prepare all your ingredients.
In a large pan over medium-low heat, add one tablespoon of light extra virgin olive oil. Once hot, add the sliced red onions plus a pinch of sea salt and cook for approximately four minutes until soft. Next, add the blackberries, thyme, balsamic vinegar, and a pinch of black pepper. Raise the heat to medium, stir the ingredients together, and let the sauce thicken. It will take about five minutes. Remove from heat and cover.
Get the grill started. If you are using a gas grill, set it to medium low. We prefer coals. There’s something great about the ritual of making your own fire, and the flavor a real flame creates is undeniably better.
Season the pork chops with sea salt and black pepper on both sides, and drizzle light extra virgin olive oil. Place on the grill and cook for about four minutes per side.
When done, remove the pork and cover to keep warm. Now add on the peaches, skin side up. Make sure to drizzle them lightly in light extra virgin olive oil, plus a pinch of sea salt and pepper. Grill for about four minutes per side on center of rack.
Remove the peaches and place them on a cutting board. Chop them to a coarse texture and add them to the fruit chutney pan. Turn the heat on low and cook together while stirring for two minutes. Remove from heat.
Place the pork on individual serving plates and top with the Grilled Fruit Chutney and fresh whole thyme leaves. Serve immediately.
This dish goes great with a side of mashed parsnips or a fresh green salad. While enjoying this dish, we remarked it would make a wonderful autumn dinner, but the fruit is light, sweet, and refreshing enough to make it perfect for summer. Try it soon and let us know what you think!