APRICOT CURRY PORK CHOPS

INGREDIENTS

  • 100 ml orange juice
  • 200 ml water
  • 3 tbsp. Dijon mustard
  • 3 tbsp. soy sauce
  • 2 tsp curry powder
  • 4 pork chops
  • salt
  • pepper
  • 1 tbsp. vegetable oil
  • 100 g dried apricots
  • 2 red onions

BRAAI SET UP

Step 1
Prepare the braai for direct & indirect heat, approx. 180°C. If using a 57cm charcoal braai, you will need 1/2 a chimney starter of lit Weber briquettes.

IN THE KITCHEN

Step 1
In a small bowl combine the orange juice, water, mustard, soy sauce and curry and set aside.

Step 2
Season pork chops with salt and pepper.

Step 3
Peel the onions and slice apricots and onions.

AT THE BRAAI

Step 1
Sear the pork chops on both sides for about 2 minutes per side over direct heat then move to the indirect heat.

Step 2 
Place the GBS Griddle into the GBS Cooking Grate and preheat for about 5 minutes.

Step 3 
Add apricots and onions to the griddle; cook and stir for about 2 minutes.

Step 4 
Stir in orange juice mixture.

Step 5 
Return pork chops to the pan and cook until the sauce slightly thickens and the pork reaches a core temperature of about 75°C.

Preparation time: 15 minutes
Braai time: 15 minutes
Braai method: Direct/indirect
Skill level: Medium
Equipment: GBS Griddle

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