Best Cherry Chutney Grilled Chops Recipes

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GRILLED CHERRY PORK CHOPS



Grilled Cherry Pork Chops image

Adapted from Bon Appetit magazine. If possible, get a helper to grill the meat while you are preparing the cherry sauce - if you time it right, then by the time the grill is preheated and the meat os cooked, your sauce will be ready to go and nice & warm. Cook time for the will vary depending upon the weight of your chops and whether or not they have bones. You may also broil these instead, if desired.

Provided by HeatherFeather

Categories     Pork

Time 1h16m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork loin chops (1/2" thick)
1/4 cup low sodium soy sauce
1 teaspoon canola oil
1/2 cup onion, chopped
1 tablespoon fresh ginger, chopped
1 teaspoon garlic, minced
1 cup fresh sweet cherries, pitted and coarsely chopped (measure after pitting & chopping)
salt and pepper, to taste

Steps:

  • Season pork with salt and pepper to taste.
  • Then place into a zip-top baggie with soy sauce and let marinate in the fridge for 1 hour, turning bag over occasionally.
  • Set a small skillet over medium heat and add oil.
  • Saute onions, garlic, and ginger in oil until tender, about 5 minutes.
  • Add cherries and saute until the cherries start to soften- approximately 5-10 minutes.
  • Remove from heat and season to taste with salt.
  • Remove pork from marinade (discard marinade) and grill over medium high heat about 4 minutes per side, or until cooked through.
  • Serve with cherry sauce on top.

GRILLED PORK CHOPS WITH CHERRY SAUCE



Grilled Pork Chops With Cherry Sauce image

If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 pork loin chops, preferably bone-inand at least 1 inch thick
1 tablespoon minced fresh rosemary
1 teaspoon salt, plus more for the sauce
1 teaspoon freshly ground blackpepper, plus more for the sauce
1 teaspoon  finely minced garlic
3 tablespoons butter
1 tablespoon minced shallot
1 cup cherries, stemmed, pittedand halved
½ cup fruity red wine

Steps:

  • Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
  • Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
  • Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

GRILLED CHERRY TOMATO CHUTNEY



Grilled Cherry Tomato Chutney image

Provided by Bobby Flay

Categories     condiment

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 pint grape tomatoes
Canola oil
Kosher salt and freshly ground black pepper
1 cup cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Zest of 1 lime

Steps:

  • Prepare a charcoal grill for direct grilling, high heat.
  • Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes
  • Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.

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