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Grilled pork chops with a curried cinnamon
Grilled Pork Chops
with Cinnamon Apple Relish
4 pork chops
1/4 teaspoon salt
1/8 teaspoon pepper
Vegetable cooking spray
1 red bell pepper, seeded and diced
1 onion, diced
4 apples, cored and chopped
2 tablespoons grated gingerroot
2 tablespoons firmly packed brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon curry powder
1/2 teaspoon ground turmeric
1 cinnamon stick
5 whole cloves
2 bay leaves
1 1/2 cups apple juice
1 cup cider vinegar
1 cup almond, toasted
1 tablespoon cornstarch
1 1/2 tablespoons water
- Preheat oven to 375°F (190°C).
- Season pork chops with salt and pepper.
Fry in a hot skillet over medium-high heat until golden brown.
Place on a baking sheet for 8 minutes.
- Meanwhile, in a skillet coated with vegetable
cooking spray, cook diced red bell pepper and diced onion until
tender. Add chopped apples (soaked in water and juice of 1 lemon
to prevent browning and drained), grated ginger root, brown sugar,
red pepper flakes, curry, turmeric, cinnamon stick, whole cloves,
and bay leaves; continue cooking for 3 minutes. Stir in apple
juice and cider vinegar; bring to a boil. Add toasted almonds.
- In a small bowl dissolve cornstarch in
water; stir into the apple juice mixture and cook until thickened,
about 20 minutes. Spoon over a serving plate and arrange the
pork chops on top.
Makes 4 servings.
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