Grilled pork chops with apple-almond salsa

Grilled pork chops with apple-almond salsa. Grilled pork chops with apple almond salsa

Serves: two to four

1 cup green apple, chopped

1 cup red apple, chopped

1/2 cup red onion, diced

1/3 cup slivered almonds, toasted

2 tbsp champagne vinegar

2 tsp rosemary, minced

1 tsp lemon juice

Salt and pepper

8 boneless center-cut pork chops

1 tbsp canola oil

In a medium-sized bowl, combine apples, onion, almonds, vinegar, rosemary, lemon juice, and salt and pepper to taste. Set aside.

Sprinkle pork chops with salt and pepper.

Heat oil in a large, nonstick pan over medium high. Add pork and cook without moving for three to four minutes on each side, or until browned. Remove from the pan and top with reserved apple almond salsa.

Serve.

~ Recipe courtesy of www.newscanada.com

Grilled harissa-spiced pork chops

harissa

1 tbsp caraway seeds

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp dried crushed red pepper

2 tbsp olive oil

2 garlic cloves, smashed

3 tbsp paprika

1 1/2 tsp salt

Marinade

2 tbsp harissa paste

1/4 cup olive oil

1 tsp lemon zest

2 tbsp lemon juice

1/4 cup fresh chopped cilantro

1 tsp sugar

1/4 tsp salt

4 bone-in pork chops

Harissa

In skillet over medium heat, toast caraway, coriander and cumin seeds, stirring for about five minutes. Cool completely.

Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; combine to smooth paste. Stir in paprika and salt. (Can be made three days ahead. Cover and refrigerate.)

Prepare marinade:

Whisk together Harissa paste, olive oil, lemon zest, lemon juice, coriander and sugar.

In a resealable bag, pour marinade over pork chops, turning to cover completely. Allow to marinate, refrigerated, for at least four hours or overnight.

Heat grill to medium. Grill marinated pork on greased grill until just a hint of pink remains, about eight minutes per side.

Discard any remaining marinade.

Allow cooked chops to rest for five minutes before serving.

Chef's tip: If using store-bought prepared Harissa paste, use only 1 tbsp

~ Recipe courtesy of News Canada and www.homegrownontario.ca

Cajun pork

1/4 cup all-purpose flour

1 tsp dried thyme

1 tsp dried sage

1/2 tsp garlic powder

1/2 tsp cayenne pepper

1 egg

2 tbsp water

3/4 cup dry bread crumbs

4 boneless fast-fry Ontario pork chops

1 tbsp butter

1 tsp vegetable oil

1 lemon (optional)

Combine flour and seasonings on a plate. In a shallow dish, beat egg with water. Place bread crumbs on a third plate. Dredge pork in flour; shake off excess. Dip in egg mixture, then coat with bread crumbs.

If possible, allow to dry on cooling rack for up to 30 minutes, to enhance crispness when cooked.

Heat butter and oil over medium-high heat in a heavy skillet. Saute pork until browned, about 1 and 1/2 minutes on each side. Remove and serve immediately with fresh lemon juice squeezed over (if desired).

~ Recipe courtesy of News Canada and www.PutPorkOnYourFork.com