PAN GRILLED PORK CHOPS
AND CRANBERRY MANGO CHUTNEY
Ingredient for 4 servings:
1 red onion, diced
2 mangos, peeled and diced
2 navel or valencia oranges, peeled and diced
1 red bell pepper, diced
1 cup dried cranberries
2/3 cup brown sugar
1 tablespoon gingerroot, peeled and minced
1 small hot chili pepper, seeded and minced
4 bone-in loin pork chops
Kosher salt and freshly ground white pepper
2 tablespoons corn oil
Chutney: Combine all the ingredients in a heavy, non-reactive saucepan. Cover and heat to a simmer. Uncover and cook slowly until all the moisture has evaporated stir every few minutes. This process will take about 30 minutes.
Place in a glass preserving jar. Allow to cool on a rack
Chops: Remove the chops from the refrigerator an hour before grilling. Trim off excess fat and lightly season with salt and pepper.
Preheat a cast-iron stove top grill for 15 minutes. Preheat an oven to 275 degrees.
Blot the moisture from the chops and lightly coat with oil. Grill for 4 minutes on each side. Place chops on a bake sheet and roast in the oven for 10 minutes.
Serve the chops with cooled chutney. Seal the remaining chutney and refrigerate for future use.