Tonight's Dinner: Pork chops with blackberry-peach chutney recipe
Grilling your proteins is a nice alternative to roasting or searing because of the delicious mesquite flavor. But you can make them even tastier by topping with a fresh fruit chutney.
Since the stone fruits are still in season, now is the time to take full advantage before they disappear for the winter. While there's still time to make copious quantities of pies and salads, another way to take full advantage of these delicious fruits is to take Fine Cooking's advice and make chutneys to spoon over your favorite proteins.
Chutneys may scare you off because they seem difficult to make, what with the variety of spices and sauteing involved. But a quick chutney is super easy and adds a nice tang to an already delicious piece of meat. So the next time you pick up some peaches and pluots, set a few aside for a nice chutney. It'll be a great addition to an already delicious meal.
Pork chops with blackberry-peach chutney
- 1 peach, halved, pitted and chopped
- 2 scallions, chopped
- 1/8 teaspoon ground cloves
- 2 teaspoons vegetable oil
- 1 cup fresh blackberries
- 1 tablespoon red wine vinegar
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 8 pork chops
- 1 tablespoon olive oil
- Cook the peaches, scallions and cloves in a large skillet over medium-high heat until the peaches are tender, about three minutes.
- Reduce the heat to medium-low, stir in the blackberries and cook for another three minutes.
- Remove the skillet from the heat, stir in the vinegar and let cool.
- Sift together the allspice, salt and pepper and sprinkle evenly over the pork chops.
- Heat the olive oil over medium-high heat in a large grill pan. Grill the pork chops, turning once, until no longer pink, about 15 minutes.
- Divide the chops on each of four plates, spoon the chutney over the chops and serve.