Grilled pork chops with cinnamon-apple relish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Center-cut pork chops, 1 inch thick. | |
| 1 | small | Red bell pepper, diced |
| 1 | small | Onion, diced |
| 4 | Granny Smith apples, peeled and soaked in lemon water | |
| 2 | tablespoons | Fresh ginger grated or chopt |
| 2 | tablespoons | Brown sugar |
| ¼ | teaspoon | Red pepper flakes |
| 1 | tablespoon | Curry powder (Madras?) |
| ½ | teaspoon | Turmeric |
| Kosher salt to taste | ||
| Fresh cracked black pepper | ||
| 1 | Cinnamon stick | |
| 5 | Whole cloves | |
| 2 | Bay leaves | |
| 1½ | cup | Apple juice |
| 1 | cup | Apple cider vinegar |
| 1 | cup | Toasted almonds |
| 1 | tablespoon | Cornstarch |
| 1½ | tablespoon | Water |
Directions
CINNAMON-APPLE RELISH
Season pork chops with salt and pepper. Sear on both sides in a hot pan over medium-high heat until golden brown. Remove and place on a baking sheet. Place in a 375 degree oven for 8 minutes. Remove from oven. Spoon cinnamon-apple relish on a serving platter and arrange chops on top.
CINNAMON-APPLE RELISH:
(Also delicious with grilled quail, chicken or venison sausage.) Coat a large skillet with vegetable oil spray and place over medium heat; add bell pepper and onion and saute until softened. Add apples, ginger, brown sugar, pepper flakes, curry powder, turmeric, cinnamon stick, cloves and bay leaves; continue to saute until they release their aroma. Add apple juice and vinegar and bring to a boil. Add almonds.
Dissolve cornstarch in water and stir into mixture; simmer and let reduce for 20 minutes. Use as directed above.