Grilled Berkshire Pork Chops with Mission Fig Chutney

Name: Grilled Berkshire Pork Chops with Mission Fig Chutney
Total time: 2 h
Yield: 2 serving(s)
Ingredients: 2 cups apple cider; ¼ cup dark brown sugar; ¼ cup salt; 2 tablespoons apple cider vinegar; 2 cloves garlic, minced; 2 (1 inch thick) Berkshire pork chops; 3 shallots, chopped; 2 garlic cloves, minced; 2 teaspoons yellow mustard seeds; 2 whole cloves; 1 cinnamon stick; 1 pint mission figs, quartered; ¼ cup brown sugar; ¼ cup apple cider vinegar; ¼ cup black raisins; 3 sprigs thyme

Megan Susannah Moore

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A savory fig chutney with a juicy pork chop is easy enough for a casual dinner but delicious enough to serve to guests on special occasions. Apple cider, brown sugar, and garlic infuse the pork with classic fall flavors. Using this briny marinade helps keep the pork moist despite grilling it over high heat. The sweet yet tangy fig chutney is the perfect accompaniment to the perfectly grilled pork chops. The subtle hint of time adds interest and makes for stunning presentation on the plate.

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Servings: 2

Ready in: 2hr PT2H

Ingredients

2 cups apple cider
¼ cup dark brown sugar
¼ cup salt
2 tablespoons apple cider vinegar
2 cloves garlic, minced
2 (1 inch thick) Berkshire pork chops
3 shallots, chopped
2 garlic cloves, minced
2 teaspoons yellow mustard seeds
2 whole cloves
1 cinnamon stick
1 pint mission figs, quartered
¼ cup brown sugar
¼ cup apple cider vinegar
¼ cup black raisins
3 sprigs thyme

Directions

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.
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.
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.
Brush olive oil onto a grill pan heat over medium-high.
Remove the pork chops from the marinade and pat dry with paper towel.
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).
Transfer pork chops to plates; top with chutney and garnish with thyme sprigs to serve.

Mealthy tip:

Berkshire pork comes from a black and white heritage breed pig from Berkshire, England. It is highly regarded for it's deliciously juicy, tender, and flavorful pork which is heavily marbled with fat. Think of this as the wagyu of pork!

Tagged:

Dinner American Grill Pork Gluten-free Pork Chops

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5.0out of 5 Stars

(3 Reviews)

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What others are saying

Ursula Zak says:

Kara Sizzle Murray says:

this looks delicious

Sam Dalton says:

I'm amazed at how well thought out, put together, and tasteful this dish was. The mission fig chutney was amazing. These are the best with thick cut chops. They were tender, juicy, and so flavorful.