Sunday, June 15, 2014

Make It Monday - chipotle chile pork chops on the grill


Although I've been a vegetarian for a very long time, you would never realize it with all the meat that's grilled around here throughout the summer! When my son was 6 years old, he suddenly looked at me with a hard, fixed stare across the dinner table and announced "Mama, I think you're a pescatarian!", in the tone of "You killed Mrs. Peacock in the kitchen with the candlestick." He got it in one. Fish on the grill is my all time favorite, and I'll gladly leave the pork for the rest of the family. These spiced chipotle chops are a big hit around here (season fish too and cook right along side)...


Gather the ingredients above and heat up the grill. Method: For the chutney: melt the butter in a saucepan or skillet over medium high heat. Add the apple and pear and saute for 5 minutes. Add the cranberries and all other ingredients and saute. Then bring the chutney to a boil, reduce heat and simmer for 8-10 minutes until fruit is soft, stirring often.

Aidan, age 10, helps create the chutney- always watch children carefully when cooking on the stove and around the grill. 

 Prepare the pork by combining the chipotle with the next four ingredients and shaking the mix in a ziplock bag with the pork chops to coat evenly. We like this brand of Chipotle seasoning - great on fish too.


 Grill and serve with chutney and side dishes.



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