Pork Chops with Chutney

Trim excess fat from pork chops; season chops with salt and pepper. Make a paste with chutney and vindaloo and brush over both sides of each chop. Set remainder aside.

Prepare a fire in a grill. Grill chops over moderately hot coals, brushing with oil and turning frequently. When almost done, thickly spread remaining chutney over one side and continue to cook on other side until done. Serve with white rice and a cucumber salad.