Marinated pork chops, grilled to crisp perfection and basted in a sweet and spicy black cherry glaze. Serve with your favorite autumn ale alongside grilled veggies and or roasted potatoes!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl. Add the pork chops and toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight.

  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.

  • While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes.

  • Remove the pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.

  • Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

  • Drizzle the chutney over the pork chops; garnish with the mint.

Nutrition Facts

316.2 calories; protein 28.4g 57% DV; carbohydrates 22.9g 7% DV; fat 10.8g 17% DV; cholesterol 69.2mg 23% DV; sodium 637.3mg 26% DV. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I was skeptical about marinating the pork chops in straight vinegar without any water or oil. I thought they would turn out sour and they did. The sauce was more like cherries in syrup not chutney. It was delicious however and the juice neutralized the vinegar taste of the meat. I really enjoyed the cherries and pork together but will definitely make some changes to both the marinade and the sauce next time -- oil and much less vinegar in the marinade and maybe all-fruit cherry preserves instead of water for the chutney. Thanks for sharing and sparking my imagination! Read More