Grilled pork chops with a nectarine, curry & coconut milk sauce
I might have had a delayed start on this, but I’ve slowly started to get used to cooking on the barbecue this summer, and I’ve got to say it’s not as hard as I thought it would be. I feel like it’s always been associated with men cooking on the barbecue (in my entourage anyhow), and it’s kind of always been an intimating activity for me.
Since we’ve been renovating a lot lately, my boyfriend has been dragging me to Rona (die hard tool fan) at least once a week, and I started checking out the barbecues ever since. I asked a few questions, read a bit about it and I finally decided on the one I wanted.
NEW BARBECUE OWNER right here! So I’ve started practicing, and I want you guys to start loving just as I do. Let’s say we’re all pros by next summer. Deal?
- ServesServes 4
- Prep time5 mins
- Cook time10 mins
- Timeout5 mins
- FreezingFreezes well
- 4 pork chops, with the bone (approx. 1″ thick)
- Salt & pepper, as preferred
- 1 tablespoon of vegetable oil
- 1 tablespoon of butter
- 2 nectarines, quartered
- 2 green onions, minced
- 1 can (398 ml) of coconut milk
- 1/2 teaspoon of curry powder
- ½ a lime’s juice
- Season and oil up the chops.
- Heat the barbecue to medium-high heat, then sear both sides for 3 to 5 minutes each, cover closed. Remove the chops from the heat and set aside for 5 minutes.
- Melt the butter in a large pan, over medium-high heat, then brown the nectarines and green onions for 2 minutes.
- Add the remaining ingredients, then reduce for 5 minutes until the sauce becomes rich and creamy.
- Serve the sauce on the pork chops.
Tips & tricks
If your barbecue has a range side burner, you can use it to get your sauce ready while the meat cooks.
To cook in the oven, sear the chops in a pan for 2 minutes on each side, then finish the cooking in the oven, at 400°F for 6 to 8 minutes.
Can be frozen. Keeps for 2 to 3 days in the fridge.