Recipe: Brown Sugar and Chili Rubbed Pork Chops with a Cinnamon Peach Chutney

Brown Sugar and Chili Rubbed Pork Chops with a Cinnamon Peach Chutney

Looking for a new way to prepare pork chops? This a recipe that will surely become a favorite! There are so many amazing flavors to these and the peach chutney on top adds a nice hint of summer!

Ingredients for the pork chop rub:
3 lbs pork chops (can be any variety you like, bone-in, center cut, etc.)
1/2 cup brown sugar
2 Tbsps chili powder
2 tsp cinnamon
2 tsp garlic powder

Ingredients for the chutney:
3 peaches, diced
1/3 cup peach cider (if you can’t find peach, you can sub apple cider)
1/2 cup brown sugar
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp chili powder
Dash of nutmeg


Mix all of the ingredients for the rub in a bowl and thoroughly coat each pork chop with the rub.


Let pork chops sit at room temperature for about 20 minutes before grilling/smoking or baking. I smoked these pork chops in my smoker. You can grill them or bake them in the oven as well. Whatever your preference.


Set smoker to 275 degrees. Then place pork chops on the smoker and cook until an internal temperature of 145-160. Depending on your preference.


When the pork chops are near done, combine all the ingredients for the peach chutney in a small saucepan over medium heat.


Cook, stirring occasionally, until peaches are soft.


After removing the pork from the smoker or whatever you used to cook them, let them sit for 5 minutes before cutting into the meat.


Serve the pork chops with the peach chutney on top.

Dania Beck

About Smoke 'n Thyme with Dania
Dania Beck resides in the Upstate of South Carolina, and is a working mom who has a passion for cooking. Dania is quick to share that she has no culinary training. She likes to say, “I’m just a mom who loves to cook”. Dania hopes that by sharing her love of cooking through pictures and recipes, that she will inspire others. Dania says, “You don’t have to be a trained chef to make really good food. You just have to enjoy food and be willing to try”.

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