The chops are very good and serving them with the chutney makes them utterly delicious adding that extra punch. I think this chutney would be good with any cut of pork, poultry or fish.
Makes 4 Servings
Marinade For Pork:
3 cloves garlic, chopped
¼ cup lime juice
1 tsp. ground cumin
1 tsp. chopped fresh oregano, or ¼ tsp. dried
1 tsp. paprika
2 Tbsp. EVO
Salt & freshly ground pepper
4 rib or pork loin chops, 1” thick
Combine garlic, lime juice, cumin, oregano, paprika and EVO; season to taste with salt & pepper.
Pour over chops and marinate either for 1 hour at room temperature or 4 hours in the fridge.
Preheat the barbecue on medium-low heat. Grilling on a lower heat keeps the chops juicy. Grill chops for 4 minutes, turn over; grill approximately 8 minutes in total; until cooked medium well. Serve with the chutney.
Tomato Chutney:
2 Tbsp. canola oil
1 onion, thinly sliced
1 tsp. finely chopped garlic
1 Tbsp. finely chopped ginger, or 1 ½ tsp grated ginger
1 tomato, seeded & diced
2 Tbsp. granulated sugar
2 Tbsp. white vinegar
1 Tbsp. soy sauce
2 Tbsp. chopped cilantro (aka coriander)
2 Tbsp. fresh lemon juice
Salt and freshly ground pepper to taste
Heat oil in a pot over medium heat; add onion, sauté for 3 minutes or until softened. Stir in garlic and ginger, cook for 30 seconds. Add tomato, cooking until slightly softened. Stir in the sugar, vinegar and soy sauce and cook until mixture thickens, about 5 minutes. Remove from heat, stir in cilantro, lemon juice, salt and pepper. Cool.
Helpful tip: Chutney can be made the day before and chilled; add the cilantro just before serving.
Helpful link to grilling times: Grilling Chart.
