Ingredients

• 2, 12-14 ounce bone-in pork chops
• Kosher salt
• freshly ground black pepper
• 2 cups pitted fresh cherries, coarsely chopped
• 2 cups diced red onion
• 2 cloves garlic, finely minced
• 2 teaspoons powdered mustard
• 2 teaspoons powdered ginger
• 4 Tablespoons apple cider vinegar
• 2 chipotle peppers, seeded and chopped
• 3 Tablespoons agave nectar or honey
• 2 Tablespoons chopped fresh mint leaves
• Kosher salt, to taste
• mint leaves for garnish

Instructions

Season both sides of each pork chop with salt and pepper. Place them on a plate and allow to stand at room temperature while you prepare the chutney.

In a saucepan on a Wolf Burner, add oil and onions. Once the onions are softened, add garlic and chipotle peppers. After 2 minutes, add the mustard powder and ginger powder. Then add the agave nectar, vinegar, and cherries. Reduce until the mixture is thickened and season with salt. Stir in the chopped mint. Remove from the heat and reserve.

Place a heavy cast iron grill pan over a large Wolf Burner and heat over medium-high heat until very hot. Lightly oil the grill pan with a good high heat cooking oil, like grapeseed, avocado, or peanut oil. Place the pork chops on the grill at 45 degree angles to the lines on the pan. Cook, without turning, for 3 to 5 minutes. Rotate 90 degrees and cook for another 3 to 5 minutes.

Turn the pork chop and cook for 3 to 5 minutes on the second side. Turn another 90 degrees and cook for 2 to 3 minutes or until the internal temperature in the thickest part of the pork reads 135°F. Remove the pork from the grill pan and place on a plate, cover with foil, and rest for 5 minutes.

To serve, place the pork chops on a plate and spoon the chutney over the top. Season with Kosher salt. Garnish with fresh mint leaves and serve.