Curry Pork Chops with Easy Plum Chutney

Curry Pork Chops with Easy Plum Chutney

There's still plenty of great grilling days left in the season but even if there weren't these juicy chops would be easy to accomplish under the broiler as well. The chops need only be marinated for an hour or so but if you want to let them sit overnight to pick up maximum flavor that's perfectly fine too and will give you a head start on this beautifully seasoned pork recipe that's made even better with a sweet and sour, easy plum chutney. I've used yellow plums here while they were in season but the recipe can use any plums you like.

Serves 4

• 4 boneless center loin pork chops

Marinade

Mix together:

• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsp garam masala
• 2 tsp yellow curry powder
• 2 tbsp peanut oil

Rub the marinade all over the pork chops and place in a Ziploc bag in the fridge for an hour or two or overnight. Grill the pork chops until fully cooked. I use a meat thermometer to cook them to an internal temperature of 145 to 150 degrees F. Let the chops rest for 5 minutes before serving with the plum chutney.

Plum Chutney

Begin by sautéing together in a small pot for a few minutes until softened

• 1 small red onion chopped
• 3 garlic cloves minced
• 3 tbsp olive oil

Add:

• 4 cups diced ripe plums
• 2 tbsp fresh grated ginger root 
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 cup lemon juice
• 1/4 cup apple juice
• 1/2 tsp salt
• 1 tsp pepper
• ½ tsp ground cardamom
• ½ tsp nutmeg
• ½ tsp cinnamon
• 2 tsp garam masala
• ½ tsp turmeric
• ¼ tsp chilli flakes (optional) or red curry paste/powder to taste

Simmer together gently for about a half hour until the mixture thickens and resembles a thick chunky jam. Serve over or along side the grilled pork chops.

Bakeapple Peach and Ginger Chutney

Pictured on grilled chicken.

My take on a peach chutney with the addition of wild Newfoundland bakeapples (cloudberries). If you don't have access to bakeapples, it is still a good peach chutney, just double the dried peaches. Delicious on roasted or grilled chicken or pork or even with roasted vegetables.

Begin by sautéing together in a small pot for a few minutes until softened

1 small red onion chopped
3 garlic cloves minced
3 tbsp olive oil

Add
1 cup bakeapples (cloudberries)
6 large dried peach halves, chopped
2 small seedless oranges, supreme and chopped
2 tbsp fresh ginger root minced
1 ½ cups apple juice
1 tsp sea salt
1 tsp cracked pink peppercorns
½ tsp ground cardamom
½ tsp nutmeg
½ tsp cinnamon
½ tsp 5 spice powder
½ tsp turmeric
¼ tsp chilli flakes (optional)
½ tsp paprika

Simmer together gently for about a half hour to 45 minutes until the mixture thickens and resembles a thick chunky jam.

Blueberry Plum Chutney on Pan Seared Pork Chops

Shown with pan seared pork loin chops and cinnamon baked sweet potatoes and apples.

In a medium sized pot sauté

2 tbsp olive oil

2 cloves minced garlic

1 medium sized red onion chopped

Add

1 large apple, peeled, cored and cut in chunks

1/4 cup apple cider vinegar

1/3 cup brown sugar

¾ cup chopped dried plums

¾ cup fresh or frozen blueberries

1 ½ tsp fresh grated ginger root

1 ½ cups apple juice

1 ½ tsp fresh ground black pepper

½ tsp salt

½ tsp crushed or ground fennel seed

Simmer over low heat for about 30-45 minutes until almost all of the liquid has been boiled off and the mixture begins to resemble a thick jam. Great served with grilled meats.