Thyme-Rubbed Pork Chops with Peach-Bourbon Chutney | Pork Recipes
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Thyme-Rubbed Pork Chops with Peach-Bourbon Chutney

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time

    8 to 10 min.

Ingredients
Instructions

the Ingredients

20151023095359 Row Pork 60

Chutney

  • 1 tablespoon extra-virgin olive oil
  • ½ medium yellow onion, finely chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon yellow mustard seed
  • 60 milliliters bourbon
  • 50 grams packed light brown sugar
  • 2 tablespoons fresh lemon juice
  • 455 grams ripe peaches, peeled and chopped
 
  • 4 bone-in pork loin chops, each 225 to 280 grams and about 2.5 centimeters thick
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • In a large skillet over medium-high heat on the stove, warm the oil. Add the onion, salt, and mustard seed and cook until the onion is tender and light golden, about 5 minutes, stirring occasionally. Add the bourbon to the pan, adjust the heat to medium, and then add the remaining chutney ingredients. Cook the chutney until most of the liquid is evaporated and the peaches are tender, about 10 minutes, stirring occasionally. Remove from the heat.

    Related Grill Skills

    • Chopping an Onion
  • Rub the chops on both sides with the oil, thyme, salt, and pepper. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.

    Related Grill Skills

    • Chopping Thyme
  • Prepare the grill for direct cooking over medium-high heat (200° to 230°C). 
  • Grill the chops over direct medium-high heat, with the lid closed, until still slightly pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve the chops warm with the peach-bourbon chutney. 
    Grill the chops over medium-high heat, with the lid closed, until still slightly pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve the chops warm with the peach-bourbon chutney. 

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