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Grilled Pork Chops with Lemon Shallot Chutney Recipe

Grilled Pork Chops with Lemon Shallot Chutney

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Average Rating:

Total Reviews: 12

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  • on August 08, 2011

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    A good friend turned me on to this recipe after having watched Aaron make it on his show. She served it twice within a couple of weeks, once to a group of 18. She likes it that much. And yup, she's absolutely right. Loved it. I served it on some briefly reheated thick slices of pork roast, but my friend has made it only with grilled pork chops. The relish is piquant and sweet at the same time (I added a bit more sugar than the recipe indicated because I felt it needed it. I used Meyer lemons (which are sweeter, so if using regular lemons, it might need more sweetener. But the concoction is just inspired! Well done, Aaron! If you or your family don't like eating big chunks of lemon, cut the supremes into smaller pieces. Don't throw away any of the leftovers, either - I drizzled it on top of juicy ripe tomato slices and THAT was fantastic!

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  • on July 22, 2011

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    These were the best chops ever! Chops under 1 inch thick are properly cooked on bbq at 375-400 degrees at 5-min per side. Cover & let rest 10-min at least. These were terrific, no need to cremate pork any longer & they were so tender.

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  • on July 12, 2011

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    A great recipe! Made it last night for my family. I couldn't find Meyer lemons and was worried about it being too sour, so added in some diced mango-nectarines. It was delicious. I also, since I am inexperienced on the grill front, I cooked the chops in a cast-iron frying pan.

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  • on July 06, 2011

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    great!!! Like Big Daddys recipes. This one is a real keeper.

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  • on February 27, 2011

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    This recipe was fanatic. I didn't think that I could have restaurant quality chops at home. The chutney was too die for with that bright fresh lemon taste (and the taragon, wow. I love this one Big Daddy!

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  • on June 28, 2010

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    The chutney was so easy to make and added so much flavor. Had to use regular lemons but it still worked. Think this is going on top of my next chicken breast and fish filet. Once again, this is great to make ahead and that extra time gave the chutney flavors time to marry up. Really good!

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  • on June 15, 2010

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    I've always overcooked my chops and after seeing "Big Daddy" cook these on his show, I had to try it.

    They were wonderful. I loved the seasonings of the kosher salt, pepper and paprika. Totally delicious flavor, yet so simple.

    I placed them on my grill, skeptical of how long he said to cook them. I placed my grill on high and cooked them for four minutes on each side just as he stated because he is the chef and what do I know.

    I think I remembered him mentioning to let them rest after they come off the grill, so I did. I placed a piece of foil over my pan after I took them off the grill and let them rest for about 5-10 minutes. The chops were the best I've had and my husband told me to watch "Big Daddy" more often. He obviously like the chops too. Since then, I've set my DVR to record every episode. I can't afford to miss any episodes, my marriage depends on it. (Hee-hee

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  • on June 07, 2010

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    I tried this with lamb chops and it was marvelous. For those of you who didn't realize you'd have to cook the pork chops a little longer, I wonder how long you've been cooking. The recipe is a collision of taste buds and a wonderful one at that.

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  • on June 06, 2010

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    The combination of the pork, paprika, tarragon, shallots and bright lemmon really make this shine. I added a bit extra sugar due to using regular lemmons. Make sure you slice the shallots into thin strips and prepare this a before anything else to allow time for the flavors to mix properly. Thanks Big Daddy!

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  • on June 06, 2010

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    I'm so tired of people complaining about recipes without trying it out first!!
    There are time restraints on the show!!! He has alot to cover!!! Enjoy the
    recipe and see how it all turns out you may be suprised at the outcome!!!!

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