Grilled Pork with Peach Chutney – Schweinekoteletts Mit Nektarinen-Chutney

Sear the chops for 10-12 min. in the hot grill pan or possibly on the broiler (not too long, so that the meat does not become tough).

Sauté the unpeeled nectarine with the diced bell bell pepper and the shallots cut into rings in a little olive oil.

Pour a fingerful of wine, add a drop of vinegar and Tabasco, season with salt and cook to a thick sauce (chutney).

Serve the finished grilled chops together with the chutney and, if you like, with some lettuce leaves and freshly ground pepper.

It goes well with a fruity-dry, moderately aged red wine

Collina Torinese Bonarda, Friuli-Isonzo Franconia, Menfi Syrah

Our tip: use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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