Makes: 4 servings
Prep Time: 25 minutes
Grill Time: 18 to 23 minutes
| Grilled Chutney | |
| 1 | apple, halved and quartered |
| 1 | pear, halved and cored |
| 1 | medium red onion, halved |
| 1 to 2 teaspoons | Mazola® Corn Oil |
| 2 | plum tomatoes, cored and coarsely chopped |
| 1/3 cup | brown sugar |
| 1/3 cup | red wine vinegar |
| 1/4 cup | dried cranberries |
| 1 teaspoon | Spice Islands® Ground Saigon Cinnamon |
| 1 teaspoon | Weber® Coffee Rub |
| Coffee Rubbed Pork Chops | |
| 4 | boneless pork chops |
| 3 tablespoons | Weber® Coffee Rub |
Brush apple, pear and onion with oil. Place on direct high heat. Cook 2 to 3 minutes until grill marks are obvious. Turn 1 to 2 minutes and remove. Fruit should still be solid. Let cool for a few minutes. Combine tomatoes, cranberries, brown sugar, vinegar, cinnamon and rub in a medium saucepan. Coarsely chop apple, pear and onion and add to saucepan. Cook over medium heat for 10 minutes until fruit and tomatoes are tender. Remove from heat. Chutney can be made ahead and refrigerated.
Generously rub pork chops with rub. Grill pork over Medium Direct heat for 18 to 23 minutes, turning once until pork is cooked through and internal temperature is at least 150°F. Serve with Grilled Chutney.