Pork Loin Chops With Apple Chutney
|Pork loin chops||6|
|White wine||2⁄3 Cup (10.67 tbs)|
|Ground cumin||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Apple chutney||1⁄4 Cup (4 tbs)|
|Green apples||3 Medium|
|Apple juice||1⁄2 Cup (8 tbs)|
|Fruit chutney||1⁄2 Cup (8 tbs)|
TRIM PORK CHOPS of excess fat and sinew.
1.Combine wine, oil, honey, cumin and garlic in small jug; mix well.
Place chops in shallow non-metal dish; pour marinade over.
Store, covered with plastic wrap, in refrigerator several hours or overnight, turning occasionally.
Prepare and heat barbecue 1 hour before cooking.
2.Place chops on hot lightly oiled barbecue grill or flatplate.
Cook 8 minutes each side or until tender, turning once.
Serve immediately with Apple Chutney.
3.To make Apple Chutney: Peel apples and cut into small cubes.
Place in small pan; cover with apple juice.
Bring to the boil, reduce heat and simmer, covered, 7 minutes or until completely soft.
Add chutney and butter; stir to combine.