Pan Seared Pork Chops with Strawberry Peach Chutney

Summer has officially arrived, although it’s hard to tell here in Mattawa as it won’t stop raining! Despite the bad whether i’m determined to move forward with a whole new season of summer-time recipes and get my grill-0n, {even if it does have to be indoor pan-grilling for now!} I have also decided to step up my game just a little, by making some extra creative, extra delicious and extra-fresh seasonal recipes that are some of my BEST yet. Today I made one of the most delicious meals I have ever made in my life! I was a little worried about how the strawberry-peach chutney would turn out, because let’s be honest; it has a lot of strange ingredients! But the whole dish was so perfectly balanced, and SO flavorful, it totally blew me away!

I hope this recipe kicks off your summer as well as it has kicked off mine! Now I just need a little sun….

Ingredients: {For the Chutney}
2 cups sugar
1-2 tsp freshly squeezed lemon juice
1 cup white vinegar
1 lb strawberries, sliced
5 small peaches, peeled and chopped
1 red onion, diced
1 garlic clove, finely minced
1/2 tsp cinnamon
1/2 tsp crushed red pepper
1/4 tsp nutmeg
1/4 tsp ground cloves

{for the pork chops}
4 boneless pork loin chops
4 ½ Tbsp olive oil, divided
1 tsp paprika
½ tsp salt
¼ tsp black pepper
¼ tsp ground cumin
Pinch ground cinnamon
3 cloves garlic, finely minced
4 Tbsp lime juice, divided
4 Tbsp fresh cilantro

{for the Toasted Pecan Rice}
2 cups jasmine rice
1 cup pecans, finely chopped
2 Tbsp butter
2 Tbsp brown sugar

For the stawberry-peach chutney; Combine sugar, vinegar and lemon juice in a large pan or dutch oven and being to a simmer over high heat, stirring until the sugar dissolves. Add the remaining ingredients and simmer, uncovered until thickened, 45 minutes to 1 hour, stirring occasionally.


For the Pork Chops; pound out with a meat mallet to tenderize and add to a large zip lock bag or dish. Add the marinading ingredients: 1 ½ tablespoons olive oil, paprika, salt, black pepper, cumin, cinnamon, garlic and 2 tablespoons lime juice, coat well, and marinate for at least 30 minutes.

For the cilantro-oil garnish; combine the cilantro with 2 Tbsp lime juice, 1 Tbsp olive oil and a pinch of salt. Combine with a fork and set aside to drizzle over the grilled pork chops.

To grill the pork chops, heat 2 Tbsp olive oil in a grill pan over medium-high heat. Add the pork chops and grill for roughly 6-8 minutes per side, or until golden brown and internal temperature reaches 145degF.


For the toasted pecan rice; cook rice in rice cooker. In a pan over medium high heat, add the butter and sugar, and stir until dissolved. Add the chopped pecans and stir to coat. Cook for 3-5 minutes until lightly toasted and caramelized. Add to the cooked white rice.

Serve the pork chops on top of the pecan-toasted white rice, garnish with the cilantro-lime oil and serve the strawberry-peach chutney on the side.
<3 Sarah