Pork chops with warm red pepper chutney

Pork chops is a favorite in our house, and it can be done in many ways. Here is a version that is served with a warm chutney with a bit of heat that will make your mouth water. It is served with roast potatoes with garlic and rosemary. I will show you how I make delicious, crunchy roast potatoes with just a wee bit of oil.

Ingredients 4 Servings

The red pepper chutney

1. Burn the chili and bell peppers using a blow torch, or place them on a hot pan until they are black.
   

   Make them as black as possible. If you have a crème brûlée blow torch, this is a great way of burning them.

2. Place in a bowl while they are hot and cover the bowl with cling film.
   

   Wrapping the bowl in cling film helps the skin to loose because of the moisture formed inside the bowl.

3. Once they have cooled off peel the black skin off, deseed and add to a food processor and whiz to a paste-like consistancy.
   

   If you do not have a food processor, it can be done in a blender, or chopping it finely with a knife.

4. Chop the red onion. Warm up a pan and caramelize the it.
5. Add the paste, the balsamic vinegar, the sukrin gold, and season with salt and pepper. Fry it until the sauce has thickened.
6. Pour into a bowl and set aside to infuse.

The potatoes

1. Chop 3 sprigs of rosemary leaves.
2. Quarter the potatoes and add them the Actifry pan. If you don’t own an Actifry add them to an oven proof pan.
3. If using Actifry; pour 1 tbsp oil into the pan. If using an oven drizzle the potatoes with oil.
4. Sprinkle the rosemary on top and season them with garlic powder and fine salt.
5. Set the actifry to 35 minutes, or turn your oven on to 200° C (400° F), when the oven is hot, fry the potatoes for 35 minutes.

The pork chops

1. Score the fat on the chops a couple of centimeters apart. This will help them not folding up on the pan.
2. Season them generously with salt and pepper.
3. Warm a griddle pan to medium hot.
4. Add oil to the pan and add the pork chops. Put a couple of sprigs of thyme in for flavor.
5. Fry it 3 minutes on one side and 3 minutes on the other. In the last minute add the chutney to the pan to reheat it.
   

   It is important that they are done. If you have a kitchen themometer the core temperature should be 61C

6. Serve and enjoy.
   

   Pork chops with warm red pepper chutney