Pork Chops with Cinnamon-Apple Relish
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Ingredients
| 4 | center-cut pork chops (1-inch thick) | | Kosher salt to taste | | Fresh cracked black pepper |
Cinnamon-Apple Relish
| 1 | sm. red bell pepper, diced | | 1 | sm. onion, diced | | 4 | Granny Smith apples, peeled and soaked in lemon water | | 2 tbsp. | grated fresh ginger | | 2 tbsp. | brown sugar | | 1/4 tsp. | eed pepper flakes | | 1 tbsp. | curry powder | | 1/2 tsp. | turmeric | | 1 stick | cinnamon | | 5 | whole cloves | | 2 | bay leaves | | 1-1/2 cup | apple juice | | 1 cup | Apple cider vinegar | | 1 cup | toasted almonds | | 1 tbsp. | cornstarch | | 1-1/2 tbsp. | water |
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Instructions
Season pork chops with salt and pepper. Sear on both sides in a hot pan over medium-high heat until golden brown. Remove and place on a baking sheet. Place in a 375°F oven for 8 minutes. Remove from oven. Spoon cinnamon-apple relish on a serving platter and arrange chops on top.
Cinnamon-Apple Relish:
Coat a large skillet with vegetable oil spray and place over medium heat; add bell pepper and onion and saute until softened. Add apples, ginger, brown sugar, pepper flakes, curry powder, turmeric, cinnamon stick, cloves and bay leaves; continue to saute until they release their aroma. Add apple juice and vinegar and bring to a boil. Add almonds. Dissolve cornstarch in water and stir into mixture; simmer and let reduce for 20 minutes. Use as directed above.
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