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Chef Debi:

Published: Wednesday, July 24, 2013 5:30 a.m. CDT

With the hot weather lately, I enjoy cooking outside on my grill, and I love this recipe. The pork chops are tender, and the sweet taste of the peaches just makes me think of summertime.

I served these pork chops with roasted potatoes I made on the grill, too. To grill potatoes, spray a piece of foil with cooking spray. Clean red potatoes with skins on. Put on foil with sliced onions, 1/8 cup of sliced butter, salt and pepper and some season salt. Wrap the potatoes in the foil and put on the grill for about 40 minutes. 

Grilled Pork Chops with Peach Chutney

Servings: 6 

For the peach chutney:

1/3 cup peach preserves 

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 can of roasted diced tomatoes

2 tablespoons apple cider vinegar

2 tablespoons cold, unsalted butter, cut into small pieces

1 can of peaches, drained and cut into smaller pieces

1 can of pineapple tidbits, drained

For the pork chops:

1/4 cup olive oil

2 1/2 tablespoons soy sauce

1 teaspoon of your favorite steak seasoning. I like Montreal Steak Seasoning

6 1-inch-thick bone-in pork  chops, trimmed of fat

For the chutney: Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and tomatoes in a large skillet over medium-high heat, whisking until thickened, about 5 minutes. Whisk in the vinegar, followed by the butter, a few pieces at a time. Whisk in a few tablespoons of water if the sauce is too thick. Add the peaches and pineapple. Remove from the heat and cover.

For the pork chops: Mix olive oil, soy sauce and steak seasoning in a small bowl and pour into a 1-gallon resealable plastic bag. Add the pork chops and set the bag in a baking dish so the pork chops get a healthy dose of the marinade. Marinate in the refrigerator for 3 to 8 hours, flipping halfway through.

Heat the grill to medium. Grill the chops 6 to 8 minutes a side until they are no longer pink in the center. Remove the chops from the grill. Tent them with foil and allow them to rest for 5 to 7 minutes. Top the chops with the peach chutney and serve hot.

• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or mealslikemoms@comcast.net, or visit www.mealslikemom.com.

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