Grilled Double Cut Pork Chop Recipe
This Grilled Double Cut Pork Chop is delightfully obnoxious. The cut is so big you might as well bop somebody on the head with one of these then drag them back to your cave. And if you didn’t wake up today and choose violence, then you can share them with somebody you love. Or like. Or tolerate. Or secretly want to feel the deepest sense of grill envy because you’re that petty. We’re not judging. But be ready, cuz when you hit them with that Peach Jalapeño Chutney, it’s gonna get emotional.
PREP TIME
30 mins
COOK TIME
60 mins
SERVINGS
4
Ingredients
Peach Jalapeño Chutney
- 4 lbs firm, ripe peaches
- 1.5 cups light brown sugar
- 1 cup apple cider vinegar
- 2 Tbsp minced fresh peeled ginger
- 1 onion, diced
- 2 jalapeños, diced
- 1 cinnamon stick
- Salt
Grilled Double Cut Pork Chops
- 2 Wild Fork Pork Double Bone-In Rib Chops
- Wild Fork Spicy Mojo Seasoning
- Peach Jalapeño Chutney
- Collard greens, for serving
COOKING INSTRUCTIONS:
Grilled Double Cut Pork Chop
Peach Jalapeño Chutney
1. Bring a medium pot of water to boil. Separately prepare an ice bath for once the peaches come out of the boiling water.
2. Score each peach all the way around one side, then repeat to make an X incision. Boil peaches for 30-60 seconds or until the skins start to lift up where the X meets. How quickly the skins release depends on the ripeness of your peaches. Remove from water and transfer to ice bath.
3. Once cool enough to handle, peel each peach. Pit the peaches, then dice them into 1/2” pieces. Set aside.
4. In a medium enameled cast iron pot, add sugar, vinegar, ginger, onion, and jalapeños. Cook over medium-low to medium heat stirring occasionally until onion and jalapeños are softened.
5. Add peaches, cinnamon stick, and salt to taste. Cook stirring occasionally for 45-60 minutes, or until peaches are tender and sauce is reduced.
6. Remove from heat and let cool. Set aside.
Grilled Double Cut Pork Chops
1. Preheat grill to 500ºF.
2. Liberally season all sides of chops with Spicy Mojo Seasoning.
3. Sear chops for 3 minutes on each side, then transfer to indirect heat on the grill. Brush the top side of the chop with Peach Jalapeño Chutney then cook for 5 minutes. Flip and repeat, then continue flipping and repeating until chops reach an internal temp of at least 140ºF. Remove from grill and let rest 7-10 minutes. Serve immediately topped with Peach Jalapeño Chutney over a bed of collard greens.
PAIRINGS:
Grilled Double Cut Pork Chop
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