Grilled Pork Chops & Cherry Chutney
 | Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Ingredients: 4 pork chops ½ inch thick
1 tablespoon vegetable oil
1 medium onion ¼ inch dice
2 cups cherries, pits removed
1 teaspoon allspice
pinch cayenne
2 tablespoons cider vinegar
½ cup cherry preserves
Directions: In a sauté pan sauté the onions until translucent. Add the remaining ingredients and simmer gently until thick and coats a spoon. Pre-heat the grill; season the chops with salt and pepper. Grill until a thermometer inserted in the thickest part reads 145. Let the chops rest for five minutes then serve with a hearty spoonful of the chutney.
Pairs Well With:
 |  |
| Cabernet Sauvignon | Pinot Noir |
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