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Pork chops with tomato chutney


Pork chops with tomato chutney (PHOTO: Drum)

Ingredients 20
Servings 4
Time 10 min

Ingredients

  • 500
    g
    cherry tomatoes
  • 1 onion, chopped
  • 90
    g
    raisins
  • 2 green apples, peeled, cored and coarsely chopped
  • 400
    g
    sugar
  • 200
    ml
    white wine vinegar
  • 2,5
    ml
    ground ginger
  • 5
    ml
    chilli powder mixture
  • 4 cloves (optional)
  • 15
    ml
    chilli powder
  • 5
    ml
    ground cumin
  • 5
    ml
    black pepper
  • 5
    ml
    salt
  • 2,5
    ml
    paprika
  • 2,5
    ml
    dried mixed herbs
  • 1,25
    ml
    garlic powder
  • 1,25
    ml
    onion powder
  • 1,25
    ml
    chilli flakes
  • 1
    kg
    pork leg chops
  • 20
    g
    butter
 

Method

1h 15min
 

1 CHUTNEY

Put all the ingredients in a pot and gently bring to the boil. Reduce the heat to low and simmer, stirring regularly to prevent sticking on the bottom of the pan, for about 1 hour or until thick.

2 DRY SPICE RUB

Combine all the ingredients in a mixing bowl.

3 Heat a griddle pan or light a fire.Rub the meat with the spice mixture to coat it well. Cook or braai the chops over a medium heat for 15 minutes or until done to your liking.

4 Put the chops on a plate and dot with butter to melt over the meat while it rests for 10 minutes. Serve with tomato chutney and bread to mop it up.

 

 

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