Grilled Pork Chop, Peach Chutney

If you're looking for inspiration to turn up the heat, why not try your hand at this delicious recipe.

Chef: Stefan Hogan
Serves: 4
Prep & Cooking Time: Overnight marinating + 40 minutes


4 double pork chops

5g chopped fresh thyme

4g rock salt

3g cayenne pepper

3g black pepper

3g ground cinnamon

3g ground turmeric

1 lime, juice

20g maple syrup

Dash tabasco

1 spring onion, finely diced

For the Relish 

6 peaches, quartered & diced

2 fresh tomatoes, peeled, seeded & diced

1 red onion, finely diced

Fresh ginger, grated

15ml vegetable oil

8g curry powder

30g brown sugar

½ lime, juice

5ml sherry vinegar


Combine the thyme, salt, cayenne, pepper, cinnamon, turmeric, lime juice, maple, tabasco and the spring onion. Place in a dish with the pork and coat them generously. Chill and allow to marinate for 6-8 hours. Before grilling, bring up to room temperature.

For the chutney: In a pot heat the oil and over a low flame cook down the onion and ginger. To the pot, add the curry powder, sugar and vinegar; stir well. Bring to the boil and add the tomatoes, peaches. Reduce the heat and stir. Keep the flame low and stir until all the liquid has evaporated. Add the lime juice and adjust seasoning to taste.

Heat a grill pan and brush with oil. Char the pork cutlets on both sides and transfer to an oven dish. Place in a pre-heated oven set at 180°C and cook for 15 minutes (until done). Allow to rest for 10 minutes and serve with a generous serving of the relish.