GRILLED PORK CHOPS WITH MANGO-APPLE-CHERRY CHUTNEY

Pork Chops

2 T avocado oil or peanut oil

¼ t grated ginger

1 T Dijon mustard

¼ cup apple juice

Zest and juice of ½ lemon

Sea salt and freshly ground black pepper, to taste

1 clove garlic, minced or pressed

2 bone-in 1-inch thick pork chops

Chutney

2 t olive oil or avocado oil

¼ cup finely diced sweet onion, such as Vidalia

1 cup frozen mango chunks, cut into ½-inch cubes

1 Gala or Honey Crisp apple, peeled and cut into ½-inch cubes

½ cup pitted and cut in half, cherries

¼ t grated ginger

Zest and juice of ½ lemon

3 T granulated sugar

¼ t ground cumin

½ t ground cinnamon 

Pork Chops

In a bowl that will hold the pork chops in one layer, whisk together the oil, ginger, mustard, apple juice, lemon zest, lemon juice, salt, pepper, and garlic.

Place pork chops in bowl, cover, and let marinade in the refrigerator for 30 minutes.

Turn pork chops over, cover, and let marinade another 30 minutes.

Chutney

In a small saucepan over medium heat, add the oil and slowly cook the onion until soft, about 5 minutes. 

Add the rest of the ingredients and cook over medium-low heat for 15 minutes; stirring often.

Heat a grill to medium heat and grill the pork chops until an instead-read thermometer inserted into the thickest part registers 145 degrees F, about 6 minutes per side.

Remove pork chops to a warm platter and let rest for 5 minutes.

Garnish with chutney and serve.

Serves 2