Pork Chops with Pear and Onion Chutney

Pork Chops with Pear and Onion Chutney
  • 4 servings
  • 0:10 Preparation
  • 0:12 Cooking
  • 0:22 Total Time


Add all
  • 1

    red onion, diced

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 2

    ripe pears, diced

  • 1 tsp.
    (5 mL)

    fresh thyme, chopped

  • 1 Tbsp.
    (15 mL)

    fresh marjoram

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    Maple syrup

  • 2 Tbsp.
    (30 mL)


  • salt and ground pepper to taste

  • 4x4 oz
    (4x125 g)

    pork chops

  • 2 Tbsp.
    (30 mL)

    canola oil


Preheat barbecue to maximum.

Prepare an aluminum sheet and parchment paper to make a papillote.

Place all ingredients except chops and canola oil and seal the papillote tightly.

Reduce heat to medium.

Place papillote on grill approximately 10 minutes.

Brush oil on chops and sear on barbecue grill.

Cook chops as desired.

Serve with chutney.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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