Grilled Berkshire Pork Chops with Mission Fig Chutney

Directions

1. Stir apple cider, brown sugar, salt, vinegar, and garlic together in a bowl; pour into a resealable plastic bag. Add pork chops to the bag, squeeze as much air from bag as possible, and seal. Massage bag to assure chops are completely covered in liquid and marinate in refrigerator for at least two hours.
2. Heat olive oil in a small skillet over medium heat; sauté shallots and garlic in hot oil until soft and translucent, about 3 minutes. Stir mustard seeds, cloves, and cinnamon sticks with the shallots and garlic; continue to sauté until fragrant, about 2 minutes.
3. Stir the quartered figs into the shallot mixture and cook until soft, about 4 minutes; add the brown sugar and apple cider vinegar and cook for 8 minutes more. Stir the raisins into the mixture and cook until soft, about 2 minutes; transfer to a bowl.
4. Brush olive oil onto a grill pan heat over medium-high.
5. Remove the pork chops from the marinade and pat dry with paper towel.
6. Sear chops in the center of the hot pan for 6 minutes, reduce heat to medium, and turn. Continue cooking pork until a probe thermometer inserted into the middle of the chop reads 145°F (63°C).
7. Transfer pork chops to plates; top with chutney and garnish with thyme sprigs to serve.