Grilled Boar Chops with Apple Pumpkin Chutney

Serves 2

Typically, chutney is a mix of fruit with spices and herbs. And that's what you'll find here, except that since the pumpkin butter already is filled with cinnamon, cloves, allspice, and nutmeg, there's no need to add any more spices. I added common sage from my garden to give some warm pungency. Plus, sage is known for aiding in the digestion of fatty foods and is the perfect--and traditional--accompaniment to pork.

2 apples, peeled, cored, and sliced thin

2/3 cup red onions, sliced

6 fresh sage leaves, chopped

2 tablespoons olive oil

A couple of splashes of Madeira

Pinch of salt

4 tablespoons Jackie's Jams Pumpkin Butter


1. Oil the grill and heat to high. Season the chops with salt and pepper and place on the grill. Cook about five minutes on each side for medium doneness.

2. Heat olive oil in a saute pan and cook the onions at medium heat until they just turn brown. Add the apple slices and sage

3. As the apples soften, add a couple of splashes of Madeira and a pinch of salt. Turn up the heat to medium high and continue cooking until the apples start to brown. Add a tad more liquid if the mixture dries out. You want the liquid to just evaporate when done.

4. Remove the chops from the heat and let rest. Remove the apple mixture from the heat. Stir in the pumpkin butter. Plate the chops and serve with the chutney.