Grilled Pork Chops with Cranberry Chutney

The smokiness of grilled pork chops is offset perfectly by the tangy taste of cranberry chutney in this soon-to-be-family-favourite.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Makes: 6 servings
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All You Need

  • 1 tsp (5 mL) butter
  • 1/2 cup (125 mL) sliced red onion
  • 1/4 cup (60 mL) each raisins and sliced dried apricots
  • 1 1/2 cups (375 mL) fresh cranberries
  • orange, zest and juice
  • 1/2 cup (125 mL) Club House La Grille Smoky Cedar & Ale Rub Marinade, divided
  • 1 cup (250 mL) Kitchen Basics Original Beef Cooking Stock
  • 1 tsp (5 mL) billy bee honey
  • 1/2 cup (125 mL) diced apple
  • 2 lbs (1 kg) bone-in pork chops
  • 2 tbsp (30 mL) vegetable oil, for grilling


  1. To make chutney: In a medium saucepan on medium-high heat, add butter and red onions; sauté for 2 minutes. Add raisins, apricots, and cranberries, sauté for 3 minutes.

  2. Add orange zest, juice, 3 tbsp (45 mL) rub marinade and beef stock. Cover and simmer for 10 minutes.

  3. Add honey and diced apple; simmer for an additional 3 minutes. Let cool completely.

  4. On a medium heat grill, cook pork chops to internal temperature of 160°F (71°C). Brush pork with remaining rub marinade.

  5. Serve pork chops with chutney.

  6. Chef’s Tip Chutney is best made in advance so that it has time to chill.


Need a little inspiration? We’re ready with a few suggestions.