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Pork chops with Persimon chutney

Preparation time: 10 minutes
Cooking: 20 minutes
Serves: 16 servings

Here’s a recipe game changer. Replace the apple sauce you might typically serve with pork chops with this tasty Persimon® chutney. Persimon® and pork chops are the most dynamic of duos!

Chutney

      • 1 tbsp olive oil
      • 4-5 shallots, finely diced
      • 3 tbsp pine nuts
      • 3 Persimon®, peeled and diced
      • 2 tbsp lemon juice
      • 125 ml water
      • 1 tsp fresh ginger, finely chopped
      • 25g sugar
      • 1 tsp ground coriander
      • ½ tsp paprika
      • ¼ tsp red chili flakes
      • ½ tsp salt
      • 4 bone-in loin pork chops, cut 1-inch thick
      • salt and pepper to taste
      • 1 tsp olive oil
      • 1 tbsp coriander, chopped

 

Method

  1. Preheat oven to 200°C
  2. Place all of the ingredients for the wine reduction in a small saucepan. Bring to a boil and simmer until reduced by half, approximately 15 minutes. Brush each bread slice with olive oil and place on a baking tray. Bake for 5 minutes.
  3. Heat a griddle pan on high and brush with olive oil. In batches, grill the Persimon® wedges for 2 minutes per side.
  4. To assemble the crostini, place a few leaves of spinach on a bread slice, top with Manchego cheese, followed by a grilled Persimon® wedge. Drizzle with wine reduction and serve immediately.

Tip Instead of the reduction, try melting 3 tablespoons of apricot jam in a saucepan and drizzling over the crostini.
Source: www.persimonsays.com

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