Ingredients
8
8 servings
- •2 cups cider vinegar
- •2 teaspoons salt
- •1 teaspoon garlic powder
- •1 teaspoon dried basil
- •½ teaspoon crushed red pepper flakes
- •8 bone-in pork chops
- •1 (12 ounce) package frozen black cherries, thawed
- •1 cup water
- •½ cup white sugar
- •2 tablespoons chopped fresh mint
Instructions
- Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl. Add the pork chops and toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes.
- Remove the pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.
- Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Drizzle the chutney over the pork chops; garnish with the mint.
Nutritional Facts
Per 8 servings
- Calories: 316
- Carbohydrate: 23g
- Fat: 11g
- Fiber: 1g
- Protein: 28g
- Sugar: 21g
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