Grilled Chicken Palliards with Nectarine Chutney
Prep Time: 20 minutes Cook time: 30 minutes Serves: 4

Ingredients:
1 lb. firm-ripe Family Tree Farms® White Nectarines, cut into 1-inch pieces
1 lg. tomato, coarsely chopped
1 sm. garlic clove, chopped
¼ cup cider vinegar
3 Tbsp. packed light brown sugar
1 Tbsp. Sukhi's® Madras Curry Paste
1/4 tsp. salt
1-1/2 lb Beeler's® Boneless Pork Loin Chops,
1-inch thick
1 Tbsp. vegetable oil
Garnish: fresh cilantro sprigs

Instructions:
Prepare grill for cooking.

Simmer nectarines, tomato, garlic, vinegar, brown sugar, curry paste, and salt, uncovered, in a 2-quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.

While chutney is cooking, pat pork chops dry and brush tops with oil, then season with salt and pepper. When fire is hot, place pork, oiled sides down, on lightly oiled grill rack and grill 4 to 5 minutes Turn pork chops over and grill until just cooked through, 3 to 4 minutes more. A meat thermometer inserted in the thickest portion should register 150°ºF.
Serve pork chops with nectarine chutney.

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