Grilled Pork Chops With Plum-Ginger Chutney

Name: Grilled Pork Chops With Plum-Ginger Chutney
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 6 center-cut T-bone pork chops (1 inch thick; 4 1/2 pounds total); 1 Tbsp coriander seeds; 1 Tbsp dijon mustard; 118 milliliters dry vermouth; 118 milliliters gin; 2 teaspoons finely grated ginger; 6 servings Kosher salt; 1 Tbsp mustard seeds; 6 servings Freshly ground pepper; 4 mediums plums, pitted and chopped into 1/2-inch pieces; 1 small red onion, chopped; 1 pinch Pinch of red pepper flakes; 2 sprigs rosemary; 237 milliliters sugar; 79 milliliters white wine vinegar

You can never have too many main course recipes, so give Grilled Pork Chops With Plum-Ginger Chutney It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil.

Ingredients you will need

Bay Leaves

Coriander

Rosemary

Gin

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature.

Ingredients you will need

Water

Ice

Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight.

Ingredients you will need

Pork Chops

Brine

Equipment you will use

Bowl

Combine the red onion, the remaining 1/2 cup sugar, the vinegar, mustard seeds, ginger, red pepper flakes and a pinch of salt in a medium saucepan and bring to a simmer over medium heat. Cook 3 minutes, then add half of the plums and cook, stirring occasionally, until the sauce thickens and the plums are tender, about 10 minutes.

Ingredients you will need

Red Pepper Flakes

Mustard Seeds

Red Onion

Vinegar

Ginger

Plum

Sauce

Sugar

Salt

Equipment you will use

Sauce Pan

Add the remaining plums and cook until the first batch of plums starts falling apart and the second batch is just tender, about 8 more minutes. Stir in the mustard and let cool to room temperature. Preheat a grill to medium high.

Ingredients you will need

Mustard

Plum

Equipment you will use

Grill

Drain the pork chops, discarding the brine, and pat dry.

Ingredients you will need

Pork Chops

Brine

Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side.

Ingredients you will need

Pepper

Equipment you will use

Kitchen Thermometer

Grill

Remove from the grill and let rest 5 minutes.

Equipment you will use

Grill

Serve with the chutney. You can make the plum chutney up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving. Photograph by Kana Okada

Ingredients you will need

Chutney

Plum

Equipment

Ingredients

Servings:

bay leaves 6

center-cut T-bone pork chops (1 inch thick; 4 1/2 pounds total)1Tbsp

coriander seeds 1Tbsp

dijon mustard 118milliliters

dry vermouth 118milliliters

gin 2teaspoons

finely grated ginger 6servings

Kosher salt 1Tbsp

mustard seeds 6servings

Freshly ground pepper 4mediums

plums, pitted and chopped into 1/2-inch pieces 1small

red onion, chopped 1pinch

Pinch of red pepper flakes 2sprigs

rosemary 237milliliters

sugar 79milliliters

white wine vinegar

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.