Aromatic fruity chutney with a hint of curry heat, looks incredible and very moorish.
Ingredients
- 2 medium pork chops, trimmed of fat
- Salt and freshly ground black pepper
- 30g butter
Custard Apple Glaze:
- 30g butter
- 2 teaspoons hot curry powder
- 1 teaspoon freshly grated ginger
- 60g mango or fruit chutney
- 1 teaspoon mustard powder
- ¼ teaspoon cinnamon
- ½ cup custard apple flesh
- Juice of ½ lemon
Method
- Melt 30g butter in a pan. Season the pork chops with salt and pepper and cook until golden all over, 3 -4 minutes each side. Remove from heat and keep warm.
- Wipe the pan clean with paper towels. Melt 30g butter, stir in the curry powder and ginger and cook for one minute over low heat.
- Add the chutney, mustard and cinnamon. Turn up heat to medium and simmer gently for one minute.
- Return the chops to the pan, add the custard apple flesh and lemon juice. Season to taste.
- Heat through for 1 -2 minutes, being careful not to overcook the custard apple.
- Serve on a bed of wilted spinach with steamed squash.
