Both of these recipes are great on there own, but together they are amazing! Most people don’t think of vanilla and meat in the same dish, but with white meat, such as pork, it works beautifully! The acidity and mild heat of the chutney are a nice contrast. Don’t let the habanero scare you, most of my guests are pleasently surprised when they take their first bite. Get your grill out this weekend and enjoy!
Habanero Peach Chutney
- 2 cups yellow onions, small diced
- 1 clove garlic, minced
- 3 lbs frozen peaches
- 1 habanero pepper, diced, seeds removed. (can sub 1 tsp crushed red pepper flakes)
- ¼ tsp nutmeg
- Pinch cinnamon
- 1 tbsp kosher salt
- ½ tsp cracked black pepper
- 1 cup water (add more at the end if needed)
- ½ cup white sugar
- 2 tbsp apple cider vinegar (any fruit or wine vinegar will work just fine)
Sweat onions, garlic, habanero, and peaches in pot over med/low heat. When onions are translucent and peaces are tender, add nutmeg, cinnamon, salt and pepper & water. Let simmer 30 minutes and stir occasionally over medium heat. Using the back of a wooden spoon, mash peaches against the sides of pot. Add sugar and vinegar. Cook an additional 10 minutes over low heat until thickened. Serve over your favorite meat. Yeilds 12 servings. (This is great to freeze and save for later)
Vanilla Bourbon Pork Chops (or Skewers)
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4 lbs thick cut, bone-in chops, or meat for skewers
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½ cup bourbon, I prefer Jim Beam
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1 cup dark brown sugar
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¼ cup vanilla extract, yes I meant cup.
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2 Cloves garlic, crushed
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1 TBSP kosher Salt
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1 tsp cracked black pepper
Combine bourbon, vanilla, and garlic in resealable bag. Stir until combined. Add pork to bag and let marinade for at least 1 hour, no more than 2. Rotate the bag occasionally to make certain all of the meat gets coated. Remove meat from the bag and discard the marinade. Season the meat with kosher salt and cracked pepper. Grill or Bake at 425 until internal temp reaches 150. Cover the meat with foil and let rest 5 minutes before serving. Serves 6-8 people.