• Preparation
    2 hours
  • Cook Time
    30 minutes
  • Serves
    4 people
  • Difficulty

Behind the Recipe

Mom Never Cared For Spicy Foods

It never stopped my Dad from offering her a bite off his plate, but she never had a taste for spicy. The only exception she ever made was for this recipe. Something about it balanced it all out for her.

With this pork chop recipe, we’re marrying the sweet, tartness of a Granny Smith apple with the subtle kick of jalapeño peppers. The combination is delicious year-round, but it’s particularly tasty in the fall when apples are in-season. Not a fan of spicy? Suck it up. You’ll love this.



  • 1 kg of center-cut pork chops
  • 3 tablespoons fresh rosemary
  • Salt & pepper
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • ½ cup purple onion
  • 3 jalapeño peppers
  • 1 Granny Smith apple


  • Coat pork chops with olive oil, rosemary, salt & pepper.
  • Place in fridge to marinate for 2 hours.

Cooking Instructions

  1. 1

    Braai whole apple and jalapeño peppers over indirect heat.

  2. 2

    Once done, dice apple and peppers.

  3. 3

    Mix in chopped onion and minced garlic to create a chutney.

  4. 4

    Sear marinated pork chops over high, direct heat.

  5. 5

    Move chops over to medium-low indirect heat until an instant read thermometer inserted at the thickest part of the cut reads 60°C.

  6. 6

    Let pork chops rest for 10 minutes.

  7. 7

    Top pork chops with chutney and enjoy.

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