"Perfectly cooked pork topped with sweet and spicy persimmons chutney."
Pork and Persimmons Chutney
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- Recipe Card
Prep time: 5mins
Cook time: 55mins
Serves or Makes: 3
Recipe Card
ingredients
- 3 Pork chops
- 2 tabelspoons avocado oil
- 1 pinch of salt
- 1 pinch black pepper
- 2 fresh diced Fuyu persimmons fruit
- 2 juice of lemons
- 1 minced garlic clove
- 1 tabelspoons minced ginger root
- 1 minced jalapeño
- 2 tabelspoons apple cider vinegar
- 4 tabelspoons honey
- 1/4 teaspoon salt
Method
Step 1
Start by preparing the chutney. I recommend doing this a couple hours or a day before you want to eat it. Put all the chutney ingredients (persimmons, lemon juice, jalapeño, garlic, ginger, apple cider vinegar, honey, salt) in a saucepan.
Step 2
Bring to a boil. Then lower heat and simmer for approximately 25 minutes until the chutney has thickened. Remove from the heat and let cool.
Step 3
When ready to cook the meat, put avocado oil in a pan with a lid. Let the oil get hot.
Step 4
Sprinkle each side of pork or chicken with salt and pepper.
Step 5
Cook meat in hot pan (no lid) for 3-4 minutes on each side until you get a nice brown sear on each side. Then close the lid and let cook for another 10 minutes. The pork is done when it has reached an internal temperature of 150 degrees F. If cooking chicken, it needs to reach an internal temperature of 165 degrees F.
Step 6
Serve chutney on top of pork or chicken.