Grilled Pork Chops with Cinnamon-Apple Relish

The real star here is the relish. A classic sear-and-finish takes care of the pork chops themselves: hot pan, hard sear, 8 minutes in a 375F (190C) oven to finish them juicy at the bone. But that cinnamon-apple relish is where the dish becomes something you remember.

Tart Granny Smith apples break down with diced red pepper, onion, and a chutney-style spice blend of curry, turmeric, cinnamon stick, whole cloves, and ginger. Apple juice and cider vinegar reduce around them, toasted almonds go in for crunch, and a cornstarch slurry pulls the whole thing into a glossy, spoonable relish. It doubles as sauce and side at once.

Chef Tips

• Pat the chops bone-dry before seasoning. A wet chop will steam in the pan instead of searing, and the crust is where most of the flavor lives.
• Soak the peeled apples in lemon water as directed. This keeps them from browning during prep and the trace of acid keeps the relish bright, not muddy.
• Toast the almonds in a dry pan before adding them. Raw almonds soften disappointingly in the sauce, while toasted ones hold their crunch through the reduction.
• The relish also works beautifully with grilled quail, chicken, or venison sausage. Make extra and keep for the rest of the week.

Variations

• Swap the apples for firm pears or a mix of both for a more autumnal relish.
• Add a tablespoon of mustard seeds for a more Indian-leaning chutney note.
• Finish with a splash of bourbon to deglaze the relish pan before the apple juice reduction for a warmer, boozier depth.