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Pork Chops with Fresh Peach Chutney

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Recipe by: KansasCityBarbequeSociety

Kansas City Barbeque Society member Stuart Carpenter has entered this recipe in nine contests and placed in all but one.

Ready in 30 mins

Added to favorites by 5 cooks

Ingredients

Serves: 4

¼ cup sugar
¼ cup apple cider vinegar
1 small yellow onion, minced
¼ cup raisins
Ground cinnamon, for dusting, plus 1 teaspoon for the chutney
1 teaspoon ground ginger
3 medium peaches, peeled, pitted, and sliced
¼ cup peach brandy
4 pork chops, each 1 to 1½ inches thick
Salt and freshly ground black pepper

Preparation method

Prep: 10 mins | Cook: 20 mins

Prepare a grill for medium-hot cooking.

Meanwhile, combine the sugar, vinegar, onion, raisins, 1 teaspoon cinnamon, and the ginger in a saucepan. Cook, covered, on the grill or side burner, stirring often until the onions are transparent and the raisins are plump.

Add the peaches and peach brandy and cook for 3 more minutes. Remove the pan from the heat and set it aside.

Season the pork chops with salt and pepper, then dust them with cinnamon. Grill for 5 to 7 minutes, or until they reach your desired doneness, turning once.

Place one-sixth of the peach chutney on each of four plates. Top each plate with a pork chop, drizzle with the remaining chutney, and serve immediately.

Alternate method

From The Kansas City Barbeque Society Cookbook by Ardie A. Davis, Chef Paul Kirk and Carolyn Wells / Andrews McMeel Publishing

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Find out more about KCBS and their book.

Last updated: Apr 12 2013