Grilled Pork Chops with Pear Chutney

Bone-in chops hot off the grill are a classic American weeknight move, especially when fruit steps in for contrast. A quick pear chutney with ginger, red onion, and cider vinegar adds sweet-tangy brightness that loves the savory pork.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 34g protein
• 20g carbs
• 18g fat
• 3g fiber

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Ingredients

• 4 (about 1-inch thick) bone-in pork chops
• 3 medium firm ripe pears
• 1 small red onion
• 1 tbsp minced fresh ginger
• 3 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 2 tbsp extra-virgin olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh cilantro or parsley

Instructions

1. 1Pat the pork chops dry and season both sides generously with salt and pepper. Rub lightly with half the olive oil and let sit 15 minutes at room temperature.
2. 2Core the pears and dice them into 1/2-inch pieces. Finely dice the red onion and mince the ginger.
3. 3Heat the remaining olive oil in a medium skillet over medium heat. Add the onion and cook 3 to 4 minutes until softened.
4. 4Stir in the ginger and red pepper flakes and cook 30 seconds. Add the diced pears, vinegar, honey, and thyme.
5. 5Simmer the chutney uncovered 8 to 10 minutes, stirring occasionally, until the pears soften slightly but still hold shape and the liquid reduces to a light glaze. Remove from heat and stir in the chopped herbs.
6. 6Preheat a grill or grill pan to medium-high heat (about 400°F). Oil the grates lightly.
7. 7Grill the pork chops 4 to 5 minutes per side without moving them until well-marked and the internal temperature reaches 145°F.
8. 8Transfer the chops to a cutting board, tent with foil, and rest 5 minutes so juices redistribute.
9. 9Warm the pear chutney briefly if it has cooled. Spoon a generous amount over each chop just before serving.
10. 10Serve immediately with any extra chutney on the side so the fresh pear flavor stays bright against the smoky pork.