Spice Rubbed Pork Chops With Papaya Chutney
|Papaya||1 Large, peeled, seeded and chopped|
|Apple||1 Large, peeled and chopped|
|Chopped onion||1 Cup (16 tbs)|
|Red bell pepper||1⁄2 , chopped|
|Raisins||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cider vinegar||1⁄2 Cup (8 tbs)|
|Yellow mustard seeds||3⁄4 Teaspoon|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Crystallized ginger||2 Tablespoon, minced|
|Boneless pork loin chops||6|
|Tropical spice rub||4 Tablespoon|
Combine chutney ingredients in saucepan and bring to a boil over medium-high heat.
Lower heat and simmer until fruit is tender, 30 to 40 minutes.
Cool, cover and refrigerate at least 4 hours and up to 2 weeks.
Coat pork chops with the rub and rotate in the Flat Standard Basket for 20 to 25 minutes until cooked through.
If not brown enough, position the basket facing the heating coils and turn the pause-to-sear switch to off.
Rotate 2 to 3 minutes on each side.