Fruity Chops with Chilli
68 / 100
ready in 3 h.
- 1 clove garlic cloves (very finely chopped)
- 1 Tbsp lemon juice
- 1 tsp Chili powder
- 1 tsp dried thyme
- 5 Tbsps olive oil
- 8 Pork chop
- For the chutney
- 1 red pepper (finely diced)
- 1 red chili pepper (very finely chopped)
- 1 tomato (peeled, deseeded and finely diced)
- 2 Peaches (peeled and diced)
- 6 Tbsps olive oil
- lemon juice
Whisk together the garlic, lemon juice, chilli powder, thyme and olive oil and brush over the meat. Cover and leave to marinate in the refrigerator for around 2 hours.
Meanwhile, prepare the chutney: mix the chopped pepper, chilli, tomatoes and peaches with 4 tbsp oil and season to taste with lemon juice, sea salt and ground white pepper. Put to chill.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
Take the chops out of the marinade and arrange on a wire rack. Place in the oven, with a grill pan underneath, and cook for 15 minutes.
Turn the oven to grill function, brush the chops with the rest of the oil and grill briefly until they turn golden brown on top. Serve with the chutney.