Cherry Chutney Grilled Chops Recipe

Pork chops: Bone-in pork chops provide a rich flavor and juicy texture when grilled.

Cherries: Fresh cherries add a sweet and slightly tart flavor to the chutney.

Red onion: Finely chopped red onion gives the chutney a mild, sweet, and slightly pungent taste.

Brown sugar: Brown sugar adds sweetness and helps to thicken the chutney.

Balsamic vinegar: Balsamic vinegar adds a deep, rich, and slightly tangy flavor to the chutney.

Salt: Salt enhances the flavors of both the pork chops and the chutney.

Black pepper: Freshly ground black pepper adds a hint of spice and depth to the dish.

When preparing the cherry chutney, make sure to finely chop the red onion to ensure it cooks evenly and blends well with the cherries. This will help the chutney achieve a smoother texture and a more balanced flavor. Additionally, allow the chutney to simmer until it thickens properly, which will enhance its ability to stay on top of the grilled pork chops without running off.

• bone-in pork chops - Substitute with bone-in chicken thighs: Chicken thighs have a similar cooking time and can absorb the flavors of the chutney well.

• pitted and halved fresh cherries - Substitute with dried cranberries rehydrated in water: Dried cranberries provide a similar tartness and sweetness when rehydrated.

• finely chopped red onion - Substitute with finely chopped shallots: Shallots offer a milder flavor that complements the sweetness of the chutney.

• brown sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the chutney.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity with a fruity undertone.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Allow the pork chops to cool to room temperature before storing. This prevents condensation, which can make the meat soggy.
• Transfer the cherry chutney to an airtight container. Ensure it is completely cooled to avoid any bacterial growth.
• Store the pork chops in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This helps maintain their moisture and flavor.
• Place both the pork chops and cherry chutney in the refrigerator if you plan to consume them within 3-4 days. The chutney can be stored separately to keep its texture intact.
• For longer storage, freeze the pork chops by placing them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• The cherry chutney can also be frozen. Use a freezer-safe container or a zip-top bag, leaving some space at the top as the chutney may expand when frozen.
• Label the containers with the date to keep track of freshness. Frozen pork chops and cherry chutney can be stored for up to 3 months.
• To reheat, thaw the pork chops and cherry chutney in the refrigerator overnight. Reheat the chops in a preheated oven at 350°F (175°C) until warmed through, about 10-15 minutes.
• Warm the cherry chutney in a saucepan over low heat, stirring occasionally until it reaches the desired temperature.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pork chops on a baking sheet and cover them with aluminum foil to retain moisture. Heat for about 15-20 minutes or until the internal temperature reaches 145°F (63°C). Warm the cherry chutney separately in a small saucepan over low heat, stirring occasionally until heated through.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the pork chops in the skillet and cover with a lid. Cook for about 3-5 minutes on each side, or until heated through. In a separate small saucepan, warm the cherry chutney over low heat, stirring occasionally.

• Microwave Method: Place the pork chops on a microwave-safe plate and cover with a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Warm the cherry chutney in a microwave-safe bowl on medium power for 1-2 minutes, stirring halfway through.

• Sous Vide Method: If you have a sous vide machine, this is a fantastic way to reheat your pork chops without drying them out. Set the sous vide to 140°F (60°C) and place the pork chops in a vacuum-sealed bag. Submerge in the water bath for about 45 minutes. Warm the cherry chutney separately in a small saucepan over low heat.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork chops in the air fryer basket and heat for about 5-7 minutes, flipping halfway through. Ensure they reach an internal temperature of 145°F (63°C). Warm the cherry chutney in a small saucepan over low heat.

• Grill: Used to cook the pork chops to perfection, giving them a nice char and smoky flavor.

• Tongs: Essential for flipping the pork chops on the grill without piercing the meat and losing juices.

• Meat thermometer: Ensures the pork chops are cooked to the correct internal temperature of 145°F (63°C).

• Saucepan: Used to cook the cherry chutney, allowing the ingredients to meld and thicken.

• Wooden spoon: Ideal for stirring the cherry chutney mixture as it cooks, preventing it from sticking to the bottom of the saucepan.

• Cutting board: Provides a stable surface for chopping the red onion and pitting the cherries.

• Chef's knife: Necessary for finely chopping the red onion and halving the cherries.

• Measuring cups: Used to accurately measure the cherries and brown sugar.

• Measuring spoons: Ensures precise measurement of the balsamic vinegar, salt, and pepper.

• Serving platter: Perfect for presenting the grilled pork chops with the cherry chutney on top.

Pre-make the chutney: Prepare the cherry chutney a day ahead and store it in the fridge. This allows the flavors to meld and saves time on cooking day.

Use a meat thermometer: To avoid overcooking, use a meat thermometer to check the internal temperature of the pork chops. This ensures they are perfectly cooked without constant checking.

Prep ingredients in advance: Chop the red onion and pit the cherries the night before. Store them in airtight containers to streamline your cooking process.

Opt for boneless chops: If you're in a hurry, use boneless pork chops as they cook faster than bone-in varieties.