Curry Pork Chops with Easy Plum Chutney |
Serves 4
- 4 boneless center loin pork chops
Marinade
Mix together:
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp garam masala
- 2 tsp yellow curry powder
- 2 tbsp peanut oil
Rub the marinade all over the pork chops and place in a Ziploc bag in the fridge for an hour or two or overnight. Grill the pork chops until fully cooked. I use a meat thermometer to cook them to an internal temperature of 145 to 150 degrees F. Let the chops rest for 5 minutes before serving with the plum chutney.
Plum Chutney
Begin by sautéing together in a small pot for a few minutes until softened
- 1 small red onion chopped
- 3 garlic cloves minced
- 3 tbsp olive oil
Add:
- 4 cups diced ripe plums
- 2 tbsp fresh grated ginger root
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup lemon juice
- 1/4 cup apple juice
- 1/2 tsp salt
- 1 tsp pepper
- ½ tsp ground cardamom
- ½ tsp nutmeg
- ½ tsp cinnamon
- 2 tsp garam masala
- ½ tsp turmeric
- ¼ tsp chilli flakes (optional) or red curry paste/powder to taste
Simmer together gently for about a half hour until the mixture thickens and resembles a thick chunky jam. Serve over or along side the grilled pork chops.
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