Thyme- Pork Chops with Pear- Bourbon

FIXINGS
CHUTNEY

1 tbsp extravirgin 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 pot bourbon
1/4 cup packed light-brown sugar
2 tbs fresh orange juice
2 medium, ripe plums, about 1 lb total, chopped and skinned
1 tbsp extravirgin olive oil
1 tsp kosher salt

DIRECTIONS

In a substantial 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 a-DD the chutney ingredients that are rest of the. Prepare the chutney till most of the fluid is evaporated as well as the plums are soft, about ten minutes, mixing occasionally. Eliminate from your heat.

Apply on the chops on each side using the oil, thyme and pepper. Let the chops to remain at ambient temperature for 15 to half an hour before cooking.

Grill the chops over direct medium-high-heat, together with the cover shut, until slightly pink in the middle, 8 to 10 minutes. Function the chops comfortable using the – chutney.