The Joy of Pork - Put Pork on Your Fork!

[ G r i l l e d R i b S t e a k s ]
with Apple-Ginger Chutney
Rib steaks – the chef’s favourite - have an extra bit <strong>of</strong> fat to keep them juicy and to give them great flavour
4 <strong>Pork</strong> rib steaks, bone-in or 4
boneless, about 1 ½ lbs | 750 g
1 tbsp chili powder 15 mL
Apple-Ginger Chutney Makes 1 ½ cups | 375 mL
2 tbsp unsalted butter 25 mL
1 tart green apple, peeled, cored and 1
cut into ¼-inch | 5 mm cubes
½ medium onion, thinly sliced ½
1 tbsp minced fresh ginger 15 mL
½ cup brown sugar 125 mL
½ cup cider vinegar 125 mL
½ tsp salt 2 mL
1. Season steaks with chili powder
2. Pre-heat lightly oiled grill to medium. Grill steaks until just
cooked, about 10 minutes, depending on thickness. Or panfry
steaks over medium heat in 1 tbsp (15 mL) oil in a large
skillet. Allow to rest for 5 to 10 minutes, covered, and serve
with Apple-Ginger Chutney.
Apple-Ginger Chutney
Heat butter in a saucepan over medium heat; add apple,
onion, ginger, sugar, vinegar and salt. Bring to a boil, and
then reduce to a simmer. Cook until apple is s<strong>of</strong>t and the
sauce begins to get syrupy, about 20 minutes. Serve warm or
at room temperature.
In a hurry? Instead <strong>of</strong> the Apple Ginger Chutney, try
store-bought Mango Chutney.
T i p | Apple-Ginger Chutney is a great accompaniment for any <strong>Pork</strong> loin chop or roast.
T i p | For a change: Instead <strong>of</strong> apples, substitute 1 cup (250 mL) diced peaches, pears or plums.
serves 4
r 20