Grilled Pork Chops

What did you have for dinner tonight? Today we chose a favorite, boneless grilled pork chops. There has been controversy around pork and if it really is all that good for you. As with most things in life, most delicious things I might add, moderation is KEY. The recommended serving is no more than a 3 ounce serving twice a week. This is due to the speed in which pork is digested. (eating too much pork can lead to severe back up in the digestive system) However, pork is rich in protein and in vitamins which is great fuel for our bodies so do not completely kick pork to the curb.

This pork recipe is simple, quick to make, and topped with a delicious apple and raisin chutney.


What you will need:

4/6 boneless pork chops

2/3 medium sized apples (we used green apples)

1/4 cup of raisins

1/2 teaspoon garlic

1/2 teaspoon cayenne pepper

1/2 teaspoon chili powder

1/2 teaspoon black pepper

1/4 teaspoon cumin

3 tablespoons apple cider vinegar

1/4 teaspoon ground mustard

1/4 teaspoon apple pie spice

1/4 teaspoon cinnamon

1 tablespoon brown sugar

1 tablespoon of butter


Start but peeling, and dicing your apples. Once the apples are peeled and diced melt the butter in a pan over medium/high heat. Cook and brown the apples for about four minutes. While the apples are browning you may begin grilling the pork chops. In a small bowl mix the garlic, cayenne, chili powder and cumin and sprinkle over one side of the pork chop. Grill the pork chop for 4 minutes on each side. After the apples have browned add in the raisins and the rest of the spices plus the apple cider vinegar and simmer on low while the pork chops finish cooking on each side.

Once the pork chops have finished plate and top with the chutney. These are best served right away while the apple and raisin chutney is warm. pork

These were served with green beans and couscous and the kids were very pleased. My children begged for extra of the chutney.


(Tip: if you would like to reheat this for lunch the next day, do not continue to cook the chutney after adding the cider and spices. Remove the apples from the heat and it will cook down and keep the pork moist when you reheat the next day)