Grilled Pork Chops

With Nectarine Chutney

Walking around my yard this morning, there is evidence the summer is winding down. The green vegetation isn’t quite so lush as before. Some color is finding its way onto the swamp maples and goldenrod is flowering profusely. All this is exacerbated by a lack of rain. The Labor Day weekend is here which, in my mind, signals the end of summer. I hope we still have a warmish September to help the summer feeling to linger a bit longer. I’m just not ready to think of recipes for apples and decorations of pumpkins and mums on the doorstep

In an effort to cling to warm weather dishes, I grill pork chops with a marinade painted on an hour before cooking. No big deal; not many things are as simple as tossing pork on the grill. Pork ribs or ham steaks are also good choices. What I anticipate is the nectarine chutney served along side.

Stone fruits are still plentiful in the markets and local growers are harvesting the best of the crop right now. I believe nectarines, peaches and apricots are the perfect fruits to pair with pork whether grilled, roasted or stewed. Today I choose nectarines. They are my wife’s favorite and it isn’t necessary to peel the fruit before stewing with a complement of spices, sugar and vinegar. Peaches and apricots fare better when one takes time to blanch in boiling water and slip off the fuzzy skins. The only difficulty is that freestone nectarines are not nearly as available.

I favor pork with the nectarine chutney but this recipe will go nicely with poultry and oil-rich fish like salmon or bluefish. It’s all easy peasy. And don’t leave out the green peppercorns. They make a significant contribution to the overall flavor.

GRILLED PORK CHOPS with NECTARINE CHUTNEY
Makes about 5 cups of Chutney

Ingredients for the nectarine chutney:

• 2 ½ pounds ripe nectarines, pitted and chopped into 1/2 to 1 inch chunks

• 2 cups dark brown sugar

• 1 ½ cups apple cider vinegar

• 1 large red onion, finely chopped

• 1 red bell pepper, medium dice

• 1 lemon, juice and zest

• 1 tablespoon mustard seeds

• 2 tablespoons candied ginger, minced

• 2 tablespoons jarred green peppercorns

• ½ teaspoon ground cardamom

• ½ teaspoon dry thyme

• 2 bay leaves, remove from the chutney after finished cooking

Ingredients for the marinade: (scale up if needed)

• 2 tablespoons Dijon mustard

• 2 tablespoons soy sauce

• 1 clove garlic, grated

• ½ teaspoon smoked paprika

• ½ teaspoon black pepper

• ½ teaspoon sea salt

• 2 tablespoons olive oil

Method for the marinade:

• Mix all ingredients until smooth and then lightly paint both sides of the chops and set aside for an hour while you heat up the grill.

Method for the chutney:

• Place all ingredients in a large saucepan and bring to a boil

• Reduce the heat to medium and cook for 30 minutes

• Reduce the heat to medium low and continue to cook for another 20 to 30 minutes. This may take longer depending on the size and depth of the pot

• When the chutney has boiled away most of the liquid and it has become thick and jammy, it is done

• Let cool and pack in clean glass jars with tight caps and refrigerate

• This recipe must be kept refrigerated. It will keep in the fridge for several months. It cannot be stored in a pantry

• Note: if you don’t like green peppercorns, omit them and add 1/2 teaspoon black pepper and 1/2 teaspoon crushed red pepper flakes

Method for the pork:

• If cooking chops place them on a preheated medium-hot grill for 3 to 5 minutes per side if they are about an inch thick, depending on whether you prefer medium or well done

• Let rest for a few minutes then serve them with a generous spoonful of the nectarine chutney

This is a terrific complement to pork and though I am inspired by the local stone fruit crop, this recipe will be good any time of year. It also goes well with a selection of cheeses or on a sandwich.

Enjoy!