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COOK TIME

30 Minutes

PREPARATION TIME

15 Minutes

INGREDIENTS

• 4 item pork chops, each 1½ inch thick
• 2 tablespoon extra-virgin olive oil
• 1 item Salt and pepper to taste
• 3 item peaches, cut into 1-inch cubes
• 1 item 3-inch piece of fresh ginger, minced
• 1 item cinnamon stick
• 2 cup cloves garlic, minced
• ¼ cup peach preserves
• ¼ cup brown sugar
• 1 cup low-sodium, low-fat chicken broth
• 3 tablespoon apple cider vinegar
• ¼ cup teaspoon salt

PREPARATION

Heat your grill to medium-low or place a grill pan on the stove with a lid on medium-low heat. Place the chops on a large plate to drizzle with the olive oil and season with salt and pepper. Grill the chops for 15 minutes on each side, covering with the lid after each turn to keep the heat in. The internal temperature of the pork chops should read 165°F on a meat thermometer when you take them off the grill. While the chops are grilling, create the chutney by adding the rest of the ingredients to a large saucepan and stirring to combine. Put the chutney on medium heat, and let it cook for 20 minutes until thick and chunky. Serve the chops topped with the chutney and enjoy.

YIELD

4 Serving/s

Helpful Hint

*try fennel seed it may help relax muscles and reduce pain.

Nutritional Information

Per serving: 389 calories, 39 grams carbohydrate, 60 milligrams cholesterol, 17 grams fat, 20 grams protein, 226 milligrams sodium.