Green Chilli Jam

This is a mild green chilli jam that works well with cheese and as a dip. Think sweet chilli sauce but green and not particularly hot.

 
200g Aci Sivri Chillis * see note below
100g / 1/2 cup white sugar
100 ml / 1/2 cup white vinegar
4 tbsp lemon juice
1/2 tsp salt
Process the chillies with the lemon juice and salt until a fine puree – I left the seeds in for a bit more kick.
Add the vinegar and place in a non-reactive container and leave in the fridge for 14 hours.

After this remove and heat up until boiling. Add the sugar and cook for 10 mins. Keep stirring as you don’t want this to burn. Pour into a sterilised jar and seal.

When opened keep in the fridge.
** I used Aci Sivri Chillies for this. These are quite mild when green and are a Turkish heirloom cayenne type chili pepper. The jam comes out quite mild but if you wanted to make a hotter variety then using another chilli type would also work.

Honey Garlic Pork Chops

This also works brilliantly with chicken. The addition of the chicken or veg stock and particularly the vinegar stops this from being too sweet. You can replace the stock with orange juice, this works very well with chicken.

 

 

4 pork chops bone in or out
Salt and pepper, to season
1 teaspoon garlic powder
2 tablespoons olive oil
1 tablespoon unsalted butter
6 cloves garlic, minced
1/4 cup honey
1/4 cup water (or chicken broth)
2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

 

Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking.
Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside.
Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally.

Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.
Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

Baked Pork Chops:
Preheat oven to 390°F | 200°C.
Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2 minutes per side — get them crisp.
Remove chops and make your sauce following the recipe above (Step 3).
Put the chops in a shallow dish in the oven and cook for about 10 mins then baste with sauce and bake for 10 mins. If the chops are particularly thick you may need to do the first cooking for a bit longer. You don’t want the sauce to be in the oven for more than 10 mins as it can burn. If the chops aren’t crispy enough on the edges then grill for a couple of mins.