Grilled Pork Chops with Cinnamon-Apple Relish
Yield
4 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops, centre cut
1 inch thick |
* |
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
fresh cracked |
*
|
| Cinnamonapple relish | |||
| 1 | small |
sweet red bell peppers
diced |
|
| 1 | small |
onions
diced |
|
| 4 | each |
Granny Smith apples
peeled and soaked in lemon water |
|
| 2 | tablespoons |
ginger
freshly grated |
|
| 2 | tablespoons |
brown sugar
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 1 | tablespoon |
curry powder
|
|
| ½ | teaspoon |
turmeric
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 5 | Whole |
cloves
|
*
|
| 2 | each |
bay leaves
|
*
|
| 1 ½ | cups |
apple juice
|
|
| 1 | cup |
apple cider vinegar
|
|
| 1 | cup |
almonds
toasted |
*
|
| 1 | tablespoon |
cornstarch
|
|
| 1 ½ | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops, centre cut
1 inch thick |
* |
| 1 | x |
kosher salt
to taste |
*
|
| 1 | x |
black pepper
fresh cracked |
*
|
| Cinnamonapple relish | |||
| 1 | small |
sweet red bell peppers
diced |
|
| 1 | small |
onions
diced |
|
| 4 | each |
Granny Smith apples
peeled and soaked in lemon water |
|
| 3E+1 | ml |
ginger
freshly grated |
|
| 3E+1 | ml |
brown sugar
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 15 | ml |
curry powder
|
|
| 2.5 | ml |
turmeric
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 5 | Whole |
cloves
|
*
|
| 2 | each |
bay leaves
|
*
|
| 355 | ml |
apple juice
|
|
| 237 | ml |
apple cider vinegar
|
|
| 237 | ml |
almonds
toasted |
*
|
| 15 | ml |
cornstarch
|
|
| 23 | ml |
water
|
|
Directions
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 F 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 sauté until softened.
Add apples, ginger, brown sugar, pepper flakes, curry powder, turmeric, cinnamon stick, cloves and bay leaves; continue to sauté 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.
