Forget boring dinners! Whether grilled, broiled or pan fried, an easy plum chutney brings plenty of flavour to these fragrantly spiced succulent pork chops.
These fragrantly spiced grilled pork chops with quick plum chutney serve as a reminder that there are still plenty of great grilling days left in the season.
Even if there weren’t these juicy chops would be easy to accomplish under the broiler as well.
The chops need only be marinated for an hour or so but if you want to let them sit overnight to pick up maximum flavour that’s perfectly fine too.
That will give you a head start on this beautifully seasoned pork recipe that’s made even better with a sweet and sour, easy plum chutney.
I’ve used yellow plums here while they were in season but the recipe can use any plums you like. Other stone fruits like nectarines, peaches or apricots can also be used in this recipe.
If those fruits are particularly sweet, though, then I’d suggest using half the brown sugar and honey. Then adjust the amount by adding a little more at a time and tasting the chutney as it cooks.
This will allow you to get he balance just right to your own taste.
If you are pan frying the chops, if you choose thick chops. One option is sear the outsides and pop them into a 375 degree oven for 15-20 minutes until the internal temperature reaches 160 degrees F on a meat thermometer.
Then you can just make the chutney in the same saute pan that you seared the chops.
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- 4 boneless center loin pork chops
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp garam masala
- 2 tsp yellow curry powder
- 2 tbsp peanut oil
- 1 small red onion chopped
- 3 garlic cloves minced
- 3 tbsp olive oil
- 4 cups diced ripe plums
- 2 tbsp fresh grated ginger root
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup lemon juice
- 1/4 cup apple juice
- 1/2 tsp salt
- 1 tsp pepper
- ½ tsp ground cardamom
- ½ tsp nutmeg
- ½ tsp cinnamon
- 2 tsp garam masala
- ½ tsp turmeric
- ¼ tsp chilli flakes optional or red curry paste/powder to taste
Mix together the marinade ingredients and rub it all over the pork chops and place in a Ziploc bag in the fridge for an hour or two or overnight.
Grill the pork chops until fully cooked. (You can also pan fry or broil them if you prefer.) I use a meat thermometer to cook them to an internal temperature of 145 to 150 degrees F.
Let the chops rest for 5 minutes before serving with the plum chutney.
Begin by sautéing together the red onion, garlic and olive oil in a small pot for a few minutes until softened.
Add all the remaining chutney ingredients and Simmer together gently for about a 20-30 minutes until the mixture thickens and resembles a thick chunky jam.
Serve over or along side the grilled pork chops.
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