Grilled pork cutlets

Ingredients:

Grilled pork loin

• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons apple juice
• 2 tbsp chopped fresh parsley + extra for serving
• 1 tsp lemon zest + 1 tbsp lemon juice (half a lemon)
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, crushed
• 4 thick natural bone-in pork chops

Apple-mango chutney

• 1 tbsp. l. olive oil
• Half a Vidalia onion, diced
• 1.5 cups fresh or frozen mango pieces
• 2 tablespoons apple juice
• 1 strip of lemon zest + 1 tbsp lemon juice (half a lemon)
• 1 tbsp. sugar
• 0.5 tsp ground cumin
• 2 apples, such as Gala or Pink Lady, peeled, cored and finely chopped
• 1 cinnamon stick

Preparation:

1. In a medium bowl, combine the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, black pepper, and garlic. Place the pork chops in a baking dish or zip-lock bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature or up to 8 hours in the refrigerator.
2. Apple-mango chutney:
   
   Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until shimmering. Add the onion and cook until softened, 2–3 minutes. Add the mango, apple juice, lemon zest and juice, sugar, cumin, apples, and cinnamon stick. Cook over medium heat, stirring frequently and allowing the juices to evaporate, for 15–20 minutes. Remove the lemon zest and cinnamon stick before serving. Chutney can be stored in a tightly sealed container for up to a week..
3. Heat a grill pan over medium heat.
4. Grill the pork chops until a thermometer inserted into the thickest part of the meat registers 145°F (62°C), 4–5 minutes per side. Let the chops rest for 5 minutes before serving. Serve with chutney and chopped parsley.