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
- Preheat oven to 200°C
- 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.
- Heat a griddle pan on high and brush with olive oil. In batches, grill the Persimon® wedges for 2 minutes per side.
- 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
