Peach Week Dinner Menu: Peach Chutney on Grilled Pork

Jeffrey W Pickled Peaches

Fires and late freezes last year left us with very few peaches from the Western Slope. But this year, a bumper crop means a fresh delivery from the Palisades farms every few days. I buy a few each time,  so that I don’t have to many overripening on the counter.

This is one of my favorite peach recipes. Great on grilled pork or chicken.

On the board tonight:

1. Grilled Pork Chops
2. Peach Chutney
3. Green beans in Butter
4. Couscous

Grilled Pork Chops w/Peach Chutney

• 4 pork chops, medium thickness
• ½ tsp crushed garlic
• salt & pepper to taste
• 2 tsp olive oil
• ½ cup Peach Chutney

Mix together garlic, salt, pepper and oil and brush over both sides of chops.  Grill over medium-high coals for 5 to 7 minutes on one side, turn and top with ¼ of chutney on each chop.  Grill additional 5 to 7 minutes, until cooked to desired doneness.  Serve immediately, with additional chutney if desired.

Peach Chutney

• 2 large peaches, peeled, pitted and chopped
• 4 green onions, chopped
• ½ cup golden raisins
• ¼ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ tsp ground ginger or 1 tbsp minced fresh
• ¼ tsp chili powder
• salt to taste

small saucepan

Add all ingredients to saucepan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

Shopping list:

• 4 boneless pork chops (medium thickness)
• 2 large peaches
• 4 green onions
• 4 oz golden raisins
• 16 oz green beans, or whatever veggie might be fresh from the garden
• couscous (usually a 6 oz box works fine)

Also: crushed garlic, olive oil, brown sugar, apple cider vinegar, ground ginger, chili powder

For all the peach week recipes, click here

For JeffreyW’s Pickled Peaches, click here.

x-posted at What’s 4 Dinner Solutions