Grilled Pork with Pineapple Chutney recipe
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Ingredients
- 2 ½ pounds boneless center-cut pork loin chops 2 tablespoons Caribbean-style rub, or to taste 2 cups teriyaki marinade ½ fresh pineapple, diced 1 large yellow onion, chopped 3 serrano peppers, chopped 1 cup apple cider vinegar 1 cup brown sugar 1 cup pineapple juice ½ cup grated fresh ginger root 2 tablespoons minced garlic 1 teaspoon mustard seeds 1 teaspoon salt 1 cup golden raisins
Nutrition Info
- 1111.7 caloriescarbohydrate: 169 gcholesterol: 163.1 mgfat: 14.8 gfiber: 6.1 gprotein: 74.8 gsaturatedFat: 4.9 gservingSize: -sodium: 5453.4 mgsugar: 146.7 gtransFat: : -unsaturatedFat: : -
Directions Grilled Pork with Pineapple Chutney
Directions
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Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator, discard remaining marinade.
Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.