Grilled Pork Chop With Apricot Chutney Recipe
Fingerling potatoes, seasonal vegetables
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Ingredients
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Pork Chops
Apricot Chutney
Fingerling Potatoes
Seasonal Vegetables
Method
Pork Chops
- 1
Prepare the Marinade
In a small bowl, mix olive oil, salt, black pepper, and garlic powder. Rub the mixture all over the pork chops.
- 2
Marinate the Pork Chops
Cover the pork chops with plastic wrap and let them marinate in the refrigerator for at least 30 minutes.
- 3
Apricot Chutney
- 4
Combine Ingredients
In a saucepan, combine dried apricots, onion, ginger, apple cider vinegar, brown sugar, cinnamon, salt, and water.
- 5
Cook the Chutney
Bring the mixture to a boil over medium heat. Reduce the heat and let it simmer for about 20 minutes, stirring occasionally until the apricots are soft and the mixture thickens.
- 6
Blend the Chutney
Use an immersion blender to puree the chutney to your desired consistency. Set aside.
Fingerling Potatoes
- 7
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and halve the fingerling potatoes.
- 8
Season the Potatoes
In a mixing bowl, combine the fingerling potatoes, olive oil, salt, and chopped rosemary. Toss until evenly coated.
- 9
Roast the Potatoes
Spread the potatoes on a baking sheet in a single layer and roast for 25-30 minutes until golden brown and tender.
Seasonal Vegetables
- 10
Prepare the Vegetables
In a mixing bowl, combine zucchini, bell pepper, and carrot. Drizzle with olive oil, and season with salt and black pepper.
- 11
Sauté the Vegetables
Heat a skillet over medium heat and add the seasoned vegetables. Sauté for about 8-10 minutes until they are tender-crisp.