Put Pork on Your Fork

Pork Chops

Grilled pork chops topped with a fruity pineapple and chilli chutney

Preparation time: 30 minutes

Serves: 4 people


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4x 250g pork chops rind and excess fat removed.
1 small tin pineapple pieces
1 red chilli deseeded and finely chopped
75g Golden granulated sugar
4 tbsp Cider vinegar
1 lime zested and juiced
2 tsp cornflour
1 tbsp Fresh coriander
Chicken stock cube

  1. Drain the pineapple pieces and put the juice into a small sauce pan with the diced red chilli, lime juice, cider vinegar and golden granulated sugar. Bring to the boil.
  2. Mix the corn flour in a little water and add to the sauce stirring until it thickens.
    Add the pineapple pieces and lime zest, bring to the boil, remove from the stove and keep warm.
  3. Pre-heat the grill. Make a paste with the chicken stock cube and a little bit of oil, rub over the pork chops.
  4. Grill the chops for 6-8 minutes each side, remove, cover with kitchen foil and leave to rest for 5 minutes
  5. Add chopped coriander to the chutney, place the chops onto the plates and spoon over the pineapple and chilli chutney.

    Serve with wild rice and stir fried vegetables.