Grilled Pork with Pineapple Chutney

Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour or up to 24 hours.

While pork is marinating combine pineapple onion serrano peppers vinegar brown sugar pineapple juice ginger garlic mustard seeds and salt in a large saucepan. Bring to a slow simmering boil. Reduce heat to low and simmer stirring every 5 to 10 minutes until thickened about 45 minutes total. Remove chutney from heat top with golden raisins and allow to cool slightly 10 to 15 minutes.

Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.

Cook pork chops on the preheated grill making sure the coals are not too hot until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C) 4 to 8 minutes per side depending on thickness. Top with chutney.