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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.