Grilled Pork Chops With Cinnamon-Apple Relish
4 center-cut pork chops, 1 inch thic; k.
1 kosher salt to taste
1 fresh cracked black pepper


1 small red bell pepper, diced
1 small onion, diced
4 granny smith apples, peeled and soa; ked in lemon water
2 tablespoon fresh ginger grated or chopt
2 tablespoon brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon curry powder (madras?)
1/2 teaspoon turmeric
1 cinnamon stick
5 whole cloves
2 bay leaves
1 1/2 cup apple juice
1 cup apple cider vinegar
1 cup toasted almonds
1 tablespoon cornstarch
1 1/2 tablespoon 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.


(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.

Yield: 4 servings

Print this recipe