- Preheat barbecue to medium-high heat.
- Dissolve ground ginger in pineapple juice. Make chutney by blending all ingredients except pork chops in a bowl. Reserve chutney at room temperature. Trim visible fat from pork chops and place on barbecue grill.
- Cook for 6 to 8 minutes, turning over halfway through grilling. Serve meat with chutney and baby potatoes cooked in a foil envelope on the barbecue.
Variation:
Replace the mango in the chutney by papaya.
CHEF’S SECRET
Brush the chops with a little extra glaze just before removing them from the barbecue for an extra-caramelized crust.
- Add a bit of fresh Thai basil or mint to the chutney for an extra touch of freshness.
- For a gourmet touch, serve these chops with a side of grilled vegetables, such as asparagus or bell peppers, to complete the flavours.
- Let the chops rest for a few minutes after cooking so that the juices redistribute, ensuring tender and flavourful meat with every bite.
These Californian-Glazed Pork Chops with Summer Chutney are a true homage to summer flavours, offering the perfect blend of sweetness, acidity and freshness. These pork chops are marinated in a rich, aromatic California glaze and grilled to perfection, with distinct grill marks that add a smoky flavour and a crispy yet juicy texture. The summer chutney blends ripe mango and pineapple juice for an explosion of tropical flavours that beautifully complement the pork. Fresh cilantro adds an earthy burst of colour while ground ginger infuses the dish with a subtle warmth and depth of flavour, perfectly balancing distinct tastes. Served with baby potatoes cooked en papillote, these chops are a refined, flavourful summer barbecue experience.