Thyme – Pork Chops with Pear – Bourbon Chutney

FIXINGS:

CHUTNEY

1 tbsp extra virgin olive oil
1/2 medium yellow onion, about 6 oz, finely chopped
1/2 tsp kosher salt
1/2 tsp yellow mustard seed
1/4 cup bourbon
1/4 cup packed light-brown sugar
2 tbsp fresh orange juice
2 medium, ripe plums, about 1 lb total, chopped and skinned
1 tbsp extra virgin olive oil
1 tsp kosher salt

DIRECTIONS

In a large saute skillet over medium-high-heat, warm the acrylic. Add mustard-seed, salt, and the onion and cook until the onion is soft and light golden, about FIVE MINUTES minutes, mixing occasionally. Add the bourbon adjust heat to moderate, and add the chutney ingredients that are left. Saute the chutney till most of the fluid is evaporated as well as the plums are soft, about ten minutes, mixing occasionally. Remove from heat.

Baste the chops with oil, thyme and pepper. Let the chops rest at room temperature for 15 minutes to half an hour before cooking.

Grill the chops over direct medium-high-heat, together with the cover tight, until slightly pink in the middle, 8 to 10 minutes. Top the chops with finished chutney.