Thyme-Rubbed Pork Chops With Nectarine-Bourbon Chutney

We haven't had pork chops in a long time for dinner.  The other night I made some fabulous grilled pork chops.  They were so tasty with the thyme rub and the Nectarine-Bourbon Chutney was out-of-this-world. The original recipe called for using peaches but I didn't have any but I did have nectarines:)

This is a great meal to prepare when you want to impress your guests/family or you just need something delicious and quick for dinner.

Thyme-Rubbed Pork Chops With Nectarine-Bourbon Chutney
From Weber



INGREDIENTS

CHUTNEY

1 tablespoon extra-virgin olive oil
½ medium yellow onion, about 6 ounces, finely chopped
½ teaspoon kosher salt
½ teaspoon yellow mustard seed
¼ cup bourbon
¼ cup packed light brown sugar
2 tablespoons fresh lemon juice
2 medium, ripe peaches (nectarines), about 1 pound total, peeled and chopped
4 bone-in pork loin chops, each 8 to 10 ounces and about 1 inch thick
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh thyme leaves
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

INSTRUCTIONS

In a large sauté pan over medium-high heat, warm the oil. Add the onion, salt, and mustard seed and cook until the onion is tender and light golden, about 5 minutes, stirring occasionally. Add the bourbon to the pan, adjust the heat to medium, and then add the remaining chutney ingredients. Cook the chutney until most of the liquid is evaporated and the peaches are tender, about 10 minutes, stirring occasionally. Remove from the heat.

Rub the chops on both sides with the oil, thyme, salt, and pepper. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over medium-high heat (400° to 450°F).

Grill the chops over direct medium-high heat, with the lid closed, until still slightly pink in the center, 8 to 10 minutes, turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve the chops warm with the peach-bourbon chutney.

Makes 4 servings

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