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Saturday, October 5, 2013
4-6 pork chops, bone in
1/2 cup cashews
1 tbsp coconut oil (butter would be fine too)
3 tbps apricot jam
2 tbsp soy sauce
1/4 cup heavy cream
1 tbsp sour cream
salt and pepper
Sprinkle curry powder, salt and pepper on your pork chops and rub it in. Slice your pineapple. Get grill really hot and grill them until done. I know right? How long? Well that depends on how far your chops are from the coals, how hot your coals are, how thick your chops are.
I use the hand pressure test to tell if meat is done. It take some practice but it is pretty reliable. If you press the skin between your pointer finger and thumb with your hand loose that resistance is similar to the resistance that raw meat will give you. If you loosely make a fist and press in that same spot again, that is about what the meat should feel like if you want it pink (like for steak.) Since you want pork cooked further than that, clench your fist, and then press in that same spot. That is how firm well done meat should feel. Hope that helps!
For the sauce...
In a small dry skillet, toast cashew nuts and then set aside. Melt coconut oil. Add jam, heavy cream, grated ginger (as much or as little as you like) and pepper. Whisk on high until sauce thickens. It'll take a while but then it will happen. Do not walk away or you will either have a boil over or a burnt mess on your hands. When it thickens, remove from heat and add the sour cream. Whisk it in. Taste. If it is too sweet add more sour cream. Adjust salt and pepper as needed.
Stack pineapple and porkchops, top with sauce and sprinkle with cashew nuts. Enjoy!