Prep time: 5-10 minutes
Cook time: 25-30 minutes
What you need:
6 Modi apples, cut into chunks
3 Small red onions, cut into small wedges
3 Cloves garlic, smashed in skins
1 Piece of cinnamon bark or a stick
1 x (5cm piece) ginger, peeled and finely julienned.
2 star anise
3 cm piece fresh turmeric, grated
2Tbsp coconut sugar
2Tbsp coconut oil
100ml Red wine vinegar
Salt flakes and freshly ground black pepper
2 Large St Bernard’s thick cut pork chops
1 Tbsp five spice powder
40ml olive oil
Step 1: Preheat the oven or barbecue 180C
Step 2: Place all the chutney ingredients in the pan and gently toss to coat and combine everything in the oil.
Step 3: Roast for 25-30 minutes or until the fruit and onions have softened and the apples have let out a bit of juice. Give them a stir once or twice in the oven. Remove from the heat and serve hot or room temp.
Step 4: Whilst the chutney is cooking, heat the barbecue or char-grill or large frypan over medium-high heat. Run your knife horizontally across the fat layer of the chop in increments, so it fans out. Oil and season the pork with salt, pepper and five spice. Cook for 3-4 minutes on both sides. Rest the pork for 5 minutes before serving with the apple chutney on the side.
Tip: Use gloves or oil your hands before handling the turmeric to avoid staining.