Saturday, September 11, 2010

Grilled Pork Chops with Spicy Tomato Jam and Veggies

My recipe for Spicy Tomato Jam is so good it should be professionally jarred. I actually like it just poured over cream cheese as an appetizer, however it is great topped on chicken, fish, and definitely pork. When making the jam, since it is a bit of a procedure, it would be best to double or triple the batch. It will definitely keep in the fridge for a few weeks. I actually grabbed the last of my tomatos in my garden, but store bought or farmers market bought will do just as good. What you will need:

3 medium tomatoes(1 lb)
1 small onion
1/3 cup apple jelly
3 tablespoons cider vinegar
1/2 tsp dried hot pepper flakes
1/4 tsp salt
Have ready a bowl of ice and cold water. In a sauce pan, boil water. Place tomatoes in boiling water and blanch for 10 seconds. With slotted spoon transfer tomatoes to ice water to stop the cooking. Peal tomatoes, seed and chop. Chop onion.

In a 1 quart saucepan bring tomatoes, onion, jam, vinegar, pepper flakes and salt to a boil over moderate to low heat. Stiring constantly until jam is thick(about 30 to 40 minutes)

let cool

Season Pork Chops with salt and Pepper. Bake at 350, or grill
when thoroughly cooked top generously with tomato jam

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