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Categories:
pork chops sour cream mustard curry powder lemon juice ground ginger garlic oil red onion stronger granny smith apples brown sugar ground ginger golden raisin pineapple apple cider vinegar purple
Viewed: 61 - Published at: 6 years agoIngredients
- 4 (5 ounce) boneless pork chops, 1/2 inch thick (center cut, trimmed of excess fat)
- 14 cup sour cream (reduced fat or non fat versions work fine)
- 1 teaspoon Dijon mustard
- 12 teaspoon curry powder
- 2 teaspoons lemon juice
- 12 teaspoon ground ginger
- 14-38 teaspoon garlic powder
- 2 teaspoons oil
- 23 cup red onion, coarsely chopped
- 1 teaspoon finely diced jalapeno (use more if you want a kick or stronger spicy-sweet contrast)
- 2 granny smith apples, diced into 3/8 inch pieces (about 1 1/2 cups)
- 2 tablespoons brown sugar
- 14 teaspoon ground ginger
- 38 cup golden raisin
- 1 cup pineapple chunks in juice (reserve juice)
- 1 12 tablespoons apple cider vinegar
- 2 medium purple plums, pitted and diced (about 2/3 cup)
Method
- Mixed together all of the paste ingredients in a bowl.
- Toss in the chops and coat well.
- Set aside.
- Place the oil in a medium saucepan over medium heat.
- Add onions and jalapenos and cook for 1 minute.
- Add diced apples, golden raisins, loosely drained pineapple, ginger and brown sugar and cook for 10-12 additional minutes, stirring occasionally.
- If the pot seems too too dry add a teaspoon or two of the reserved pineapple juice.
- Check to see that your apples are now tender.
- You want them to be soft to the bite but not nearly so soft as be on the verge of applesauce.
- Cook another 2 minutes.
- Add the chopped plums and vinegar and cook 5 additional minutes.
- Adjust seasonings to taste.
- Once the apples are tender, begin heating your indoor grill or grill pan.
- Remove the.
- excess paste from the chops and place on the grill.
- For an indoor grill cook 3 minutes and turn, rotating 90 degrees; cook an additional minute or two.
- For a grill pan allow 3 minutes per side.
- Serve 1 chop per person with a scoop of relish.
