Grilled Pork Chops with lightly spiced chutney.
Ingredients:
- 4 pork chops- 2 sprigs thyme
- 25ml Donegal Rapeseed Oil infused with Lemon
Chutney:
- 100g tomatoes, chopped
- 1 tbsp Donegal Rapeseed Oil infused with Chilli
- 1 red pepper, chopped
- 1 courgette, diced
- 50g brown sugar
- Freshly grated ginger
- 2 cloves of garlic, crushed
- Spring onions, finely chopped
- 25ml red wine vinegar
- Freshly ground black pepper
Instructions
1: Brush pork chops with the lemon oil, season with black pepper and fresh thyme sprigs.
2: Grill on a medium heat for 8 minutes then turn over and repeat grilling on the other side.
3: While the pork is grilling, prepare all the ingredients for the chutney.
4: Heat the chilli oil and sweat the onion, garlic, peppers and ginger for 3-4 minutes.
5: Add the courgette and tomatoes and season with black pepper.
6: Add brown sugar followed by red wine vinegar.
7: Cook in a saucepan for 8-10 minutes until you get a sticky chutney and if you wish, you can add water to loosen it slightly.
8: Serve the grilled pork chops with the warm chutney.
Top Tip
Serve with kale or new purple sprouting broccoli.
Also great with stir fry vegetables.
