I swear I must have been a prepper in a past life. My husband too for that matter. Lately he’s all about doing/fixing/building/repurposing things for ourselves when he can and has decided to take up blacksmithing as a hobby. I am highly supportive of creative physical hobbies that also happen to serve a purpose. Having the space on our new acreage has brought me back to my roots on the farm with both of us creating ways to live more self-sufficiently. I’ve been gradually amending my garden bed soil so it’ll be perfect for next year and should be able to provide most, if not all, of my family’s veggie needs for the whole summer with a few extras to can or freeze for winter. A compost pile has begun accumulating veggie scraps and I have grand plans for a small flock of egg-laying hens next spring. I just planted two pear trees and a cherry to compliment the existing apple and plum trees. It’s a mini-orchard in the making!! Last week, I utilized a handful of plums in a delightful plum galette and since I still had more to use, I got a little creative in the sauce department and cooked up a sassy plum pepper chutney over grilled pork chops for dinner last night.
Plum pepper chutney utilizes produce fresh from the garden (well, actually my neighbors garden and the local farmer’s market for this year) and is cooked down into a thick consistency to spoon over grilled pork chops. This chutney has some sass to it with the peppers but you could easily make it less spicy by only using one or a milder variety. I think this would also be delish spooned over chicken, white fish or possibly even spread over grilled toasts appetizer style.
- 4 pork chops (or chicken or keep it vegetarian and spread over toasts) seasoned with salt, pepper and paprika
- 2 banana peppers (or other hot peppers), stemmed, seeded and diced
- 8 medium plums, diced
- ½ onion, diced
- 1 clove garlic, chopped
- 2 tablespoons cilantro, chopped
- ¼ teaspoon salt
- 1 teaspoon apple cider vinegar
- Heat up grill to medium heat and season pork chops with salt, pepper and paprika on both sides.
- Grill chops for about 20 minutes until cooked through, turning at least once while grilling.
- Place chutney ingredients in a small saucepan.
- Heat chutney on medium heat stirring occasionally until veggies are tender and sauce is thick.
- Spoon warm chutney over grilled chops and serve warm!