Citrus Marinated Pork Chops with Quick Cranberry Chutney
Author: 
Recipe type: Direct heat
Serves: 6
 
Ingredients
  • 6 pork loin chops, ¾-inch thick
  •  -
  • For Citrus Marinade:
  • 2 oranges
  • 4 limes
  • ¼ cup extra virgin olive oil
  • 1 jalapenos, seeded and chopped
  • 3 cloves garlic, minced
  • 1½ teaspoons yellow curry powder
  • 1 teaspoon chili powder (I use Gebhardt)
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly ground black pepper
  • Cranberry Chutney (recipe follows)
Instructions
  1. Trim excess fat from chops and place in a resealable plastic bag or shallow baking dish just large enough to hold the chops in a single layer.
  2. For Citrus Marinade: Use a fine grater to remove the zest from one of the oranges and set aside for the salsa. Juice the oranges and limes into a medium bowl. Whisk while slowly pouring in the oil and then stir in the jalapenos, garlic and oregano. Pour over the chops making sure that chops are completely coated with marinade. Cover and marinate in refrigerator for 2 hours to over night.
  3. Remove chops from marinade, pat dry with paper towels and season with salt and pepper. Transfer the marinade to a sauce pan and bring to a boil for 5 minutes; remove from heat and set aside. Check chutney seasoning and adjust with lime juice or salt if necessary.
  4. Set up grill for direct high heat; brush and oil grates before cooking.
  5. Grill chops for 3 to 4 minutes per side or until done; baste frequently with the boiled marinade. Remove an transfer to a serving platter, loosely tent with foil and let rest for 5 minutes before serving. Serve the chops hot with Cranberry Chutney.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/citrus-marinated-pork-chops-with-quick-cranberry-chutney/