Thick cut bone-in pork chops are spice rubbed, grilled and topped with a mango peach chutney that brings the perfect sweetness to each bite.
I don’t think I realized how un-American my family was when it came to certain meals until sometime in high school.
You’d think the realization would’ve come sooner when every other friend’s family would have things like ketchup, mustard and mayo on the table for a typical burger night and mine was an assortment of relishes and chutneys, but I guess I was a little slow on the uptake back then.
With a dad that grew up in India, heavily influenced by British culture, chutney was a burger night staple.
If for some reason we had run out of the chutney on burger night, dad wasn’t pleased and he’d make sure to let everyone know just that as he’d pile on the relish instead, the idea of ketchup never even crossing his mind.
I know adults that don’t even know what chutney is, yet I’ve been eating it for as long as I can remember thanks to my dad and his weird melting pot of cultural upbringing.
While chutney can mean a variety of things in the condiment world, I think it’s most often associated with mango in a sort of jam-like form and for good reason; it’s beyond delicious on just about everything it touches.
With summer here and grilling season in full swing, a traditional chutney with a seasonal twist sounded like the perfect companion to these thick cut local pork chops I took out of the deep freezer.
The spicy rub on the pork needed a sweet accompaniment and mango and peaches were just the thing.
One of my favorite things about chutney as compared to a compote or jam is the slight hint of tang it has from the vinegar and this fruity version was the perfect opportunity to use Nakano’s mango seasoned rice vinegar for that needed balance between sweet and tart.
Generously spooned on top of the grilled pork, it lends just the right added touch to an easy summer dinner.
Love this Spice Rubbed Pork Chops with Mango Peach Chutney recipe?
More pork recipes perfect for summer: sticky honey soy pork chops and Cocoa spiced rubbed pork tenderloin with crimini berry sauce.
For the pork chops
- 2 bone-in pork chops, about 1 inch thick
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
For the chutney
- flesh from 1 ripe mango, chopped
- 1 peach, chopped
- 1/3 cup golden raisins
- 1 1/2 tablespoons minced shallot
- 1 small garlic clove, minced
- 1/2 teaspoon minced fresh ginger
- 1/4 teaspoon red pepper flakes
- 1/4 cup Nakano mango seasoned rice vinegar
- 2 tablespoons sugar
For the pork
- Preheat grill to medium-high heat.
- Combine all the spices in a small bowl. Rub spice mixture onto pork chops, covering both sides.
- Place seasoned pork chops on the grill and grill for about 3-4 minutes per side until cooked until desired temperature. Remove pork and let sit for 5 minutes before serving.
For the chutney
- Combine all the ingredients in a small sauce pot over medium heat.
- Bring to a simmer, lower heat to medium-low, stir and continue cooking for about 15 minutes, stirring occasionally to help break down mango and peaches.
- Once thickened, remove from heat and set aside.
- Spoon chutney over cooked pork chops and serve.
- Store extra chutney in an airtight container in the refrigerator for up to one week.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 625Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 132mgSodium: 625mgCarbohydrates: 74gFiber: 7gSugar: 62gProtein: 44g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.