Grilled Pork Chops With Chili Jam - cooking recipe

Ingredients

2 tbsp olive oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground turmeric
1 tsp finely grated fresh ginger
5 cloves garlic, 4 finely chopped, 1 crushed
5 None long red chili peppers, seeded and thinly sliced
1 stalk fresh lemongrass, trimmed and finely chopped
2 1/4 lbs ripe plum tomatoes, coarsely chopped
1/2 cup sugar
1/3 cup white wine vinegar
1 tbsp fish sauce
8 None pork chops
1 tbsp extra virgin olive oil

Preparation

For the chili jam, heat the olive oil in a large heavy-bottomed saucepan on medium heat. Add the seeds, turmeric and ginger. When the mustard seeds begin to pop, add the chopped garlic, chili peppers and lemongrass. Cook, stirring, until the garlic begins to color. Add the tomatoes, sugar, vinegar and fish sauce; bring to a boil.
Reduce the heat to low and simmer, uncovered, stirring occasionally, for 2 hours, or until the jam has thickened. Cool. Store in refrigerator until ready to serve.
Preheat the grill to medium. Rub the pork with crushed garlic, then brush with extra virgin olive oil. Season well with salt. Grill for 7 mins each side, or until browned and cooked to desired doneness. Transfer to a warm plate. Cover with foil; let stand for 5 mins. Serve with chili jam.