Grilled Pork with Pineapple Chutney
Description
This grilled pork with pineapple chutney recipe starts with marinated grilled pork chops topped with spicy, sweet pineapple and serrano chile chutney.
Ingredients
•
2 1/2 pounds boneless center-cut pork loin chops
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2 tablespoons Caribbean-style rub, or to taste
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2 cups teriyaki marinade
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1/2 fresh pineapple, diced
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1 large yellow onion, chopped
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1 cup apple cider vinegar
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1 cup brown sugar
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1 cup pineapple juice
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1/2 cup grated fresh ginger root
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3 serrano peppers, chopped
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2 tablespoons minced garlic
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1 teaspoon mustard seeds
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1 teaspoon salt
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1 cup golden raisins
Directions
1
Place pork chops in a large glass or ceramic bowl; season liberally with rub. Pour marinade over chops; toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 24 hours.
2
While pork is marinating, combine pineapple, onion, vinegar, brown sugar, pineapple juice, ginger, serrano chiles, garlic, mustard seeds, and salt in a large saucepan; bring to a slow, simmering boil. Reduce heat to low; simmer until thickened, about 45 minutes, stirring every 5 to 10 minutes. Off heat, stir in golden raisins; cool slightly, 10 to 15 minutes.
3
Preheat an outdoor charcoal grill for medium heat and lightly oil the grate.
4
Remove pork from marinade and shake off excess. Discard remaining marinade.
5
Cook on the preheated grill, making sure coals are not too hot, until an instant-read thermometer inserted into centers reads 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Serve with chutney.