directions
-
1
Combine chutney ingredients in saucepan and bring to a boil over medium-high heat
-
2
Lower heat and simmer until fruit is tender, 30 to 40 minutes
-
3
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
-
4
If not brown enough, position the basket facing the heating coils and push the switch to the pause-to-sear position
-
5
Rotate 2 to 3 minutes on each side
-
6
Serve with chutney.
SPICE RUBBED PORK CHOPS WITH PAPAYA CHUTNEY
ingredients
- PAPAYA CHUTIMEY:
- 1 large papaya, peeled, seeded and
- chopped
- 1 large apple, peeled and chopped
- 1 cup chopped onion
- 1/2 red bell pepper, chopped
- 1/2 cup raisins
- 3/4 cup sugar
- 1/2 cup cider vinegar
- 1/2 teaspoon salt
- 3/4 teaspoon yellow mustard seeds
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons crystallized ginger, minced
- 6 boneless pork loin chops
- 4 tablespoons Tropical Spice Rub
- (see page 237)