Grilled Pork Chops with Apple Chutney
When you’re thinking about what to cook for dinner tonight, throwing pork chops on the BBQ is never a bad option, and in some cases, the most affordable way to go! This is a lean meat that is easy and quick to grill, and if cooked properly, ends up being super juicy. This recipe will help get rid of the dreaded dried pork chop trauma that haunts your dreams.
But, what to eat with a bone-in pork chop? The answer is apple chutney! This is the perfect pairing for a delicious pork dinner. Add in grilled sweet potatoes, grilled open-faced feta pita and a salad, and you now have a delicious and healthy family dinner!
How Should You Season Your Pork Chops?
Salt is the keyword. Salt tenderizes the meat and helps it retain water, which keeps our pork chops nice and moist. In this recipe, we used a simple dry rub which includes paprika, garlic powder salt and pepper but feel free to add whatever dry rub mixture you want, just make sure it includes salt!
How To Make Sure Your Pork Chops Aren’t Dry?
2. Use a Thick Bone-In Pork Chop. You want your pork chop to be 1 inch or more. This allows the meat to better withstand the heat of the grill. The bone is a key factor that helps keep the pork chops moist by insulating the meat.
3. DO NOT OVERCOOK! There is no coming back from an overcooked pork chop. The best way to ensure this is to use a meat thermometer and make sure to measure the thicker part of the meat away from the bone. Cook the pork until it reaches an internal temperature of 135 f degrees and let rest until it reaches an internal temperature of 145 f degrees. This will ensure you do not overcook the pork and you can enjoy a delicious juicy bone-in pork chop!
Another important factor to keep in mind is the quality of your pork chop. At Halenda’s Meats, we ensure high-quality meats at an affordable price. Our Pork Chops are cut from the centre of the loin which adds a burst of flavour.
Did you give this recipe a try?
Grilled Pork Chop With Apple Chutney
- 4 Bone-In Pork Chops
- 4 Sweet Potatoes
- 4 Cups Peeled and Cubed Apples 3 Apples
- 1/4 Cup Cranberries
- 3 Tbsp Apple Cider Vinegar
- 3 Tbsp Brown Sugar
- Pinch Salt and Pepper
- 1/4 Tsp Cinnamon
- 2 Tbsp Butter
- 2 Pita Bread
- 1/2 Cup Crumbled Feta
- 3 Tbsp Olive Oil
- 2 Cloves Garlic
- 1 Tbsp Fresh Parsley and Rosemary
- Start by seasoning the pork chops on both sides with paprika, garlic powder, salt and pepper and set aside.
- Now it's time to prepare the chutney. Add your butter and your peeled and cubed apples to a pan and saute until tender.
- Add in the cranberries, brown sugar, apple cider vinegar, cinnamon and salt and pepper. Reduce heat and allow to cook until caramelized.
- Cut your sweet potatoes in half and season with salt and pepper. Wrap each individual half with aluminum foil.
- Turn your BBQ on to medium/high heat.
- Put your sweet potatoes on the BBQ first as they take the longest to cook.
- While your sweet potatoes are cooking, start constructing your grilled pita. Add olive oil, fresh garlic, parsley and rosemary and mix together. Brush olive oil mixture all over one side of the pita.
- Add a generous amount of your crumbled feta to the pita and season with salt and pepper and set aside. These will go on last because they do not take long to cook.
- Now it's time to cook your Halenda's Meats bone-in pork chops.
- Place pork chops on the grill and cook until the pork chop releases from the grill. This is usually around 4 minutes. Flip and cook on the other side for another 3 minutes.
- Once you have flipped your pork chops, it is time to put your pita on the other end of the grill. Cook for a total of 5 minutes and serve. If you don't have space on the grill, simply put it on after the pork chops are finished and cook until you are ready to eat.
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