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For chutney, in a medium saucepan cook shallot in hot oil over medium heat for 3 to 5 minutes or until tender. Stir in peaches, bell pepper, jalapeño pepper, vinegar, brown sugar and cinnamon. Cook about 10 minutes or until peaches are tender and chutney has thickened. Stir in cilantro. Set aside.
In a small bowl, stir together chili powder, oregano, sage, cumin, garlic, salt and black pepper. Lightly coat chops with cooking spray. Sprinkle chops evenly with spice mixture and rub in with your fingers.
For a gas or charcoal grill, place chops on the grill rack directly over medium heat. Grill, covered, for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (145°F), turning once halfway through grilling. Serve chops with chutney.