Grilled Pork Chops with Cherry Chutney

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3/4 cup cherry preserves
3 Tbsp. Balsamic vinegar
1/2 tsp. allspice
1/2 tsp. cinnamon
1 Tbsp. canola oil
2/3 cup finely chopped onion
2 cups pitted fresh 
Bing cherries
1 tsp. finely chopped 
fresh rosemary
1/4 tsp. cayenne pepper
Pinch of salt
4 bone-in pork loin chops


  1. Put the cantaloupe, honeydew melon, and minced fresh mint in a bowl and turn several times.
  2. Put the honey in a bowl with the lemon juice and stir until the honey dissolves, a minute or two.
  3. Pour this over the melons and turn several times. Add the cherries, turning them in as well.
  4. Pour the lime juice over all, garnish with mint sprigs and serve.

Serves 6