Cherry Chutney Grilled Chops

Cherry Chutney Grilled Chops

CheifChef

"Marinated pork chops, grilled to crisp perfection and basted in a sweet and spicy black cherry glaze. Serve with your favorite autumn ale alongside grilled veggies and or roasted potatoes!"
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Ingredients

6 h 35 m servings 316 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 316 kcal
  • 16%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl. Add the pork chops and toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight.
  2. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  3. While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes.
  4. Remove the pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.
  5. Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  6. Drizzle the chutney over the pork chops; garnish with the mint.

Reviews

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I was skeptical about marinating the pork chops in straight vinegar, without any water or oil. I thought they would turn out sour, and they did. The sauce was more like cherries in syrup, not ch...

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