Grilled Pork Chop, Peach Chutney
If you're looking for inspiration to turn up the heat, why not try your hand at this delicious recipe.
Chef: Stefan Hogan
Serves: 4
Prep & Cooking Time: Overnight marinating + 40 minutes
Ingredients
4 double pork chops
5g chopped fresh thyme
4g rock salt
3g cayenne pepper
3g black pepper
3g ground cinnamon
3g ground turmeric
1 lime, juice
20g maple syrup
Dash tabasco
1 spring onion, finely diced
For the Relish
6 peaches, quartered & diced
2 fresh tomatoes, peeled, seeded & diced
1 red onion, finely diced
Fresh ginger, grated
15ml vegetable oil
8g curry powder
30g brown sugar
½ lime, juice
5ml sherry vinegar
Method
Combine the thyme, salt, cayenne, pepper, cinnamon, turmeric, lime juice, maple, tabasco and the spring onion. Place in a dish with the pork and coat them generously. Chill and allow to marinate for 6-8 hours. Before grilling, bring up to room temperature.
For the chutney: In a pot heat the oil and over a low flame cook down the onion and ginger. To the pot, add the curry powder, sugar and vinegar; stir well. Bring to the boil and add the tomatoes, peaches. Reduce the heat and stir. Keep the flame low and stir until all the liquid has evaporated. Add the lime juice and adjust seasoning to taste.
Heat a grill pan and brush with oil. Char the pork cutlets on both sides and transfer to an oven dish. Place in a pre-heated oven set at 180°C and cook for 15 minutes (until done). Allow to rest for 10 minutes and serve with a generous serving of the relish.
