Grilled Pork Chops with Apple Chutney

We made these when Clay's parents were over for "Thanksgiving" dinner. They came the night before Thanksgiving, and since all of us were going to have turkey the next day, we decided to do something different. Clay and I had made these pork chops before, and loved them, so we thought they'd be a great choice.

Ingredients:
Chutney:
1 tbsp butter
5 cups cubed peeled apple (I used Granny Smith)
1/4 cup dried cranberries
3 tbsp brown sugar
3 tbsp cider vinegar
2 tsp minced peeled fresh ginger
1/4 tsp salt
1/4 tsp dry mustard
1/8 tsp allspice

Pork:
3/4 tsp ground chipotle chili pepper
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground coriander
1/4 tsp black pepper
4 bone-in pork chops
Cooking spray

Yield: 4 servings

To prepare chutney, melt the butter in a skillet over medium-high heat. Add in the apple, and saute until it starts to brown. Add in the cranberries and stir. Then add in the brown sugar, cider vinegar, ginger, salt, mustard, and allspice. Bring to a boil. Reduce heat to low, and simmer until apples are soft, stirring occasionally.

While the chutney is simmering, combine the chipotle pepper, salt, garlic powder, coriander, and pepper in a small bowl. Mix together.

 
Lay the pork chops out on a baking pan, and sprinkle each side with the mixed spices.



Sear pork chops over high heat on the grill for about 4 minutes on each side (or until desired level of doneness is reached).

Continue to stir chutney occasionally while pork is cooking.

 

Once the pork is cooked, top with the apple chutney. I served it with a Gorgonzola and walnut risotto, and green bean bundles. Yum!

Source: Cooking Light recipe