Grilled Pork Chops with Grape and Fig Chutney from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Serves: 12



  1. Prepare grill.
  2. In a medium saucepan, combine onion, figs, vinegar, wine, sugar, paprika, ginger and cinnamon stick and heat to medium-high heat.
  3. Bring to a boil and cook, uncovered, for 8–10 minutes.
  4. Stir in grapes and reduce heat and simmer for 20 minutes then remove and discard cinnamon stick.
  5. Brush pork chops with olive oil then sprinkle with salt and pepper.
  6. Grill on both sides until done.
  7. Serve chops with grape and fig chutney.

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