Prep time: 5-10 minutes

Cook time: 25-30 minutes

Serves: 2

What you need:

Chutney

• 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 

Barbecued pork

• 2 Large St Bernard’s thick cut pork chops

• Salt flakes

• Pepper

• 1 Tbsp five spice powder 

• 40ml olive oil 

Method:

 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.