I have to tell you, I’ve been really digging the weather in my new home, Cincinnati. Summer is already in full force here, which means I can cook many of our weeknight meals (and my client’s meals) on the grill. I just love being able to cook outside—and the fact that there aren’t so many dishes to wash after we’ve finished dinner. Granted, I know the humidity index will skyrocket in July, but I’m trying to pretend that’s never going to happen. Let’s see how long I can keep up the delusion, eh?
So far this summer, I’ve been really focusing on marinades, but then this recipe for Chipotle Pork Chops with Apple Chutney really caught my eye. Chutney refers to a wide range of condiments from South Asia—often India—usually made of some mixture of spices, fruits, or vegetables. What I love about chutney is that it’s an explosion of flavor in your mouth: there’s usually sweet and sour notes and a hint of warm spices. Strangely enough, chutney reminds me of Christmas—it must be the addition of allspice or cinnamon that triggers that connection.
But this recipe is anything but wintery. The apple chutney comes together in flash on the stove top, and then the pork chops are coated in a spicy dry rub before being thrown on the grill. The whole recipe comes together in 30 minutes, but you’d never guess it from the flavors: It’s sweet and sour and spicy and porky (technical term) all at the time. It’s a great summer dinner—one that I’ll definitely be making again. Oh, and I forgot to mention: This recipe is 100% husband approved. If you like a little heat with your dinner, then this recipe is for you.
Chipotle Pork Chops with Apple Chutney
This recipe originally appeared in Cooking Light. This recipe is medium spicy. If you can’t handle the heat, scale down the chipotle powder to ¼ to ½ teaspoon, for mild to moderate spice. You can find ground chipotle in the spice section of your supermarket or at TheSpiceHouse.com. Click here to download a printable copy of this recipe.
1 tablespoon butter
5 cups (¼-inch) cubed peeled apple (about 3 apples)
¼ cup dried cranberries
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 teaspoons minced peeled fresh ginger
¼ teaspoon salt
¼ teaspoon dry mustard
1/8 teaspoon ground allspice
¾ teaspoon ground chipotle chile pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground coriander
¼ teaspoon black pepper
4 (4-ounce) boneless center-cut pork loin chops, trimmed
To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.