Recipe: Spicy grilled pork chops with caramelised onion and pineapple salsa

Ingredients

Pork
7,5ml (1½ tsp) crushed green chilli
10ml (2 tsp) crushed garlic
5ml (1 tsp) paprika
5ml (1 tsp) ground cumin
7,5ml (1½ tsp) ground cinnamon
A pinch of ground black pepper
A pinch of cayenne pepper

Salsa
15ml (1 tbsp) olive oil
160g brown onion, diced
5ml (1 tsp) crushed garlic
1 medium pineapple, cored and diced
15ml (1 tbsp) brown sugar
5 sage leaves, finely chopped
2 pork shoulder chops (+- 500g)
Salt and freshly ground black pepper, to taste
Green beans, to serve

Method

1. For the pork, combine the chilli, garlic, paprika, cumin, cinnamon, pepper and cayenne in a bowl. Rub this onto the meat, cover the bowl with plastic wrap and place in the fridge for an hour to marinate.

2 For the salsa, heat a pan over medium heat. Heat the oil and add the onion. Fry until onion is soft and slightly caramelised, 5 minutes. Stir in the garlic and pineapple, and fry for another minute. Stir in the sugar until melted. Allow to caramelise for a minute or two. Stir in the sage and remove from the heat. Season.

3. Heat a griddle pan until hot. Fry the meat for 3 – 4 minutes per side, depending on thickness. Season.

4. Serve the salsa warm on top of the meat with green beans on the side.

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