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Ginger Pork Chops with Grilled Nectarine Relish
Ingredients
2 large or 4 small pork chops
5 cm piece of ginger, sliced and cut into matchsticks
2 tablespoons vegetable oil
1 teaspoon sesame oil
black pepper
grilled nectarine relish:
pinch of yellow mustard seeds (optional)
3 tablespoons brown sugar
3 tablespoons red wine vinegar
2 tablespoons water
2 ripe nectarines, sliced thickly
olive oil
1 tablespoon coriander leaves
The nectarine relish is best eaten fresh, so make it first and let it cool. If you make extra, refrigerate it and eat over the weekend with cheddar and bread.
Method
To make the relish, toast the mustard seeds in a hot pan until they start to pop, then add the sugar, vinegar and water to the pan. Stir to dissolve then simmer for 20 minutes until reduced and a bit syrupy.
Brush the nectarines lightly with olive oil and grill until just browning a little. Place the nectarine slices in a wide dish and pour the pickling mix over. Serve when cold, scattered with coriander leaves.
Meanwhile, place the chops in a dish and coat with the ginger, then pour over the oils. Cover and refrigerate for an hour. Remove the pork from the oil and season well with black pepper. Grill on a rack, or bbq, cooking each side for about 5 minutes or until medium. Serve with a spoonful of grilled nectarine relish and steamed green beans as an accompaniment.
Serves 2.
Source: Cuisine Magazine |
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