Pork Chops with Onion Raisin Chutney

Submitted by Lani M.

This one's a keeper, folks. I'm not usually a raisin fan, but I liked them this way.



4 4-oz. boneless, center-cut pork loin chops (about 3/4 inch thick)
1/2 of a 12-oz. bottle lemon-pepper or herb and garlic marinade
1 Tbsp. margarine or butter (I used olive oil.)
1 medium onion, finely chopped (about 1/2 cup)
1/2 cup finely chopped red sweet pepper (I used the yellow pepper I had.)
1/4 cup raisins
1/4 tsp. ground cloves
1/4 cup red wine vinegar
2 Tbsp. brown sugar
2 Tbsp. finely chopped toasted walnuts
Fres sage sprigs (optional)
Steamed fresh green beans (optional)

Place the pork chops in a bag set in a bowl; add marinade. Seal bag and refigerate for 4 to 24 hours, turning the bag occasionally. Drain chops, discarding marinade.

Grill pork chops on rack of an uncovered grill over medium-hot coals for 11 minutes or until juices are no longer pink, turning once.

Meanwhile, for chutney, in a medium skillet heat margarine or butter. Add onion, pepper, raisins and cloves. Cook for 4 minutes or until onion is tender, stirring often. Add vinegar and sugar; reduce heat and simmer, unocvered about 5 minutes or until liquid is nearly evaporated. Stir in nuts. Remove from heat; cover and let stand for 10 minutes.

Serve pork chops topped with some of the chutney. Garnish with sage sprigs and serve with steamed fresh green beans on teh side, if desired. Pass remaining chutney. Makes 4 main-dish servings.