Grilled Boneless Pork Chops with Cranberry-Lemon Thyme Chutney
Mix marinade ingredients in a 9" x 13" glass or ceramic dish. Add the pork chops and use your hands to rub the marinade into both sides of each chop. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
To make the chutney, put the brown sugar, vinegar, and shallot into a medium saucepan and bring to a boil over medium heat. Add the cranberries and cook until they pop, stirring often. Reduce the heat to low and stir in the raisins. Simmer for 10 minutes. Turn off the heat and stir in the thyme.
The chutney may be made up to 2 days ahead of time and stored covered and refrigerated. Re-warm gently before serving.
To cook the pork chops, prepare grill or grill pan. Remove the chops from the marinade, wipe them dry and season with salt and pepper. Cook the chops over high heat, turning at least twice, until they feel almost firm, about 6-8 minutes for ¾-inch thick chops. Do not overcook. Serve with chutney alongside.
- 4 pork chops
- For marinade:
- 2 shallots, thinly sliced
- 1 tablespoon brown sugar
- 1 tablespoon cider vinegar
- Coarse sea salt and freshly ground black pepper, to season
- 4 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 1 shallot, minced
- 2 cups cranberries, fresh or frozen
- ¼ cup golden raisins
- 2 teaspoons chopped fresh lemon thyme