Grilled Pork Chops with Ginger Peach Chutney
These Grilled Pork Chops are delicious with a simple homemade Ginger Peach Chutney. An easy and tasty dinner that’s ready in under 1 hour.
Happy September everyone! It’s officially fall in my mind, and that’s a good thing! That means apples, pumpkins, peaches, corn, pumpkin spice lattes…they’re all fair game over here! Time to hit the farmers markets!
Ahhh, don’t you just love seasonal fruit & veggies? The markets are overflowing with so much amazing produce, and every time I go shopping I have this desire to stock up! I want to freeze, can, bake and cook everything in sight! I feel this way every year at harvest time. So I just kind of go with it, and use fresh produce as much as I can!
Right now I’m loving peaches. Peaches everything. Peach Jam, Peach Crisp, Peach Pie, Peach Apricot Pie…you name it. And yes, even for dinner! I love fruit served along side meats in the forms of salsas and chutneys. Pork and chicken especially pair well with fruits like peaches. So when I came across this recipe I just knew it was going to be scrumptious! And it is!
Grilled Pork Chops with Ginger Peach Chutney
This is a really easy dinner that you can even whip up on a busy week night and have on your table in under 1 hour! Simple. Fresh. Delicious.
PrintGrilled Pork Chops with Ginger Peach Chutney
These Grilled Pork Chops are delicious with a simple homemade Ginger Peach Chutney. An easy and tasty dinner that’s ready in under 1 hour.
- Yield: 4 - 6 servings 1x
Ingredients
- 4 – 6 pork chops
Peach Chutney
- 2 peaches (peeled & chopped)
- 1 – 3 inch chunk of fresh ginger (cut into 4 pieces)
- 1 medium onion (chopped finely)
- 2 tsp sugar
- 1 large sprig of fresh thyme
- salt & ground pepper to taste
Instructions
Making the Ginger Peach Chutney:
- In a saucepan, combine the peaches, ginger, onion, sugar, thyme and salt & pepper.
- Bring to a boil over medium heat, and simmer for about 20 minutes. Make sure to stir occasionally to help break down the peaches.
- Once the 20 minutes are up, remove the chutney from the heat, remove the ginger and thyme and set aside.
Now it’s time to BBQ your pork chops!
- Preheat your BBQ to a medium-high heat.
- Add your chops, and season to your liking (we like to just add seasoning salt).
- Grill for about 6 minutes per side or until the juices run clear. The internal temperature of the chops should be 160 degrees.
Recipe adapted from Fine Cooking
Enjoy! What are you loving right now? Are you stocking up on harvest produce? Don’t you just love this time of year!
Have a delicious day!
Looks so delicious!
I lOVE peach with my pork chops! this looks delicious. Thanks for linking up to Wake Up Wednesdays
How do you bring the peaches,sugar,thyme, etc. to a boil. I see no liquid added. Or are you referring to canned peaches. Sounds delicious. I’d like to try it.
Hi Malka! If the peaches are juicy you won’t need any liquid to boil them with the sugar and thyme, but if you don’t feel like there is enough juice feel free to add a bit of water. I use fresh peaches for this recipe, but canned would work great too, and you can use the juice from the can as well, just cook it until the juice has reduced off. Enjoy!