Spicy mango pork chops
At this time of year in the heat of summer and queues everywhere, especially in the supermarket, you want to keep your barbecuing simple and quick, leaving you more time to kick back and relax with friends and family.
This is where this recipe comes in to produce a great-tasting but simple dish with a bit of a kick.
(To serve up to 6 people)
■ 2 tbsp curry powder
■ 1 cup of mango chutney
■ ¼ of a pineapple peeled
■ ½ bunch of coriander
■ Juice and zest of 1 lemon
■ 8 tbsp olive oil
■ 6 good-sized pork chops
To make the paste, place all the ingredients, except the meat, into a food processor (or use a mortar) and process into a paste.
Massage the paste into the meat and let it stand at room temperature for 10-20 minutes, of overnight in the fridge for an even deeper flavour.
Pre-heat your barbecue and cook the meat on a medium heat until cooked through (approx. 10 minutes per side).
Rest meat for 5- 10 minutes before serving.
By CHRIS WINSTANLEY