Title: Grilled Pork Chops with Cinnamon-Apple Relish
Categories: Pork Fruit Tex
Yield: 4 Servings
| 4 | | Center-cut pork chops, 1 inch thick. |
| | | Kosher salt to taste |
| | | Fresh cracked black pepper |
| CINNAMON-APPLE RELISH |
| 1 | sm | Red bell pepper, diced |
| 1 | sm | Onion, diced |
| 4 | | Granny Smith apples, peeled and soaked in lemon water |
| 2 | tb | Fresh ginger grated or chopt |
| 2 | tb | Brown sugar |
| 1/4 | ts | Red pepper flakes |
| 1 | tb | Curry powder (Madras?) |
| 1/2 | ts | Turmeric |
| 1 | | Cinnamon stick |
| 5 | | Whole cloves |
| 2 | | Bay leaves |
| 1 1/2 | c | Apple juice |
| 1 | c | Apple cider vinegar |
| 1 | c | Toasted almonds |
| 1 | tb | Cornstarch |
| 1 1/2 | tb | Water |
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.