Serves: 4 Total Time: Overnight Prep + 25 minutes
4 large bone-in pork chops Pork Marinade:
● 1 tsp salt
● 1⁄4 cup coconut aminos
● 1 tsp fish sauce
● 1 tsp minced garlic
● 1 minced jalapeno
● 1.5 lb of peaches, diced in small bits
● 1/2 red onion chopped finely
● 1⁄4 inch ginger chopped finely
● 1 minced jalepeno
● 1 cinnamon stick
● 2 Juniper berries
● 1⁄2 tsp mustard seed
● 1 tsp smoked paprika
● 1/4 tsp salt
● 2 tbsp lime juice
The night before you want to serve the dish, combine all marinade ingredients together in a bowl. Place the pork chops in the bowl and marinate overnight.
Peach chutney: mix together all the peach chutney ingredients. This is best if done the night before so the flavors meld together.
Remove the pork from the marinade the day of cooking. Grill the pork chops on a medium-high grill or grill pan. The pork chops will grill quickly from the marinade, so have your oven already on at 400 F and finish them in the oven for 10 minutes. The pork is done when the internal temperature reaches 140*F.
Remove the cinnamon stick and juniper berries from the peach chutney, and serve the chutney over the pork chops.