Ingredients
For the Pork Chops
- 4 1 1/2-inch-thick center-cut pork rib chops, about 8 ounces (225g) each
- Kosher salt
- 1 ½ tablespoons NORTHWEST SALMON RUB
For the Cherry Chutney
- 4 cups pitted chopped sweet, cherries
- 1 tablespoon MTOO Lebanese 7 Spice
- 2/3 cup lightly packed brown sugar
- ¼ cup MTOO Gravenstein Apple Vinegar
- ¼ cup MTOO Honey Ginger Balsamic
- ½ cup MTOO Black Cherry Balsamic
- 1 small sweet onion finely diced
- 2 cloves garlic minced
- 2 tablespoons Worcestershire sauce
Instructions
- Sprinkle pork chops all over with salt, place on a wire rack set over a rimmed baking sheet, and refrigerate for at least 1 hour and up to 24 hours.
- For the chutney, combine all ingredients in a large, non-reactive pan, saucepan. Bring the mixture to a boil over medium-high heat. Stir frequently cook until onions chutney thickens, about 20 minutes. Remove from heat and set aside.
- Remove pork chops from refrigerator and season heavily with Northwest Salmon Rub. Lightly season with additional salt if necessary.
- Heat the grill to high heat. Place pork chops over hot side of grill and cook until well browned, 3 to 5 minutes per side. Turn down the heat to low on one side or move the charcoal to one side of the grill when you put the pork chops on.
- Move pork chops to cool side of grill, situated with bones facing the fire. Cover and cook until meat registers 135°F on an instant-read thermometer when inserted into thickest part of chop. Remove pork from grill, let rest for 10 minutes, then serve topped with warm chutney.
- Extra chutney can be kept in an airtight container in the refrigerator for one week.
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