Pork Griddled with Pineapple Chutney

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Pork Griddled with Pineapple Chutney
  1. 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.

  2. 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.

  3. Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.

  4. 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.

Cook’s Note:

You can use any pork rub or spice seasoning mix and your preferred store-bought marinade for this recipe.

Editor’s Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

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