Boho Bay Pork Chops

prep time:: 30 min
total time:: 45 min

Serves 4

I love the many exotic flavors of Asia - spicy and sweet. We make this on warm evenings when cruising up the Inside Passage. Its a good boat recipe.

ingredients

Sauce:

1 t sugar
1/2 C water
2 T dried papaya bits
1 T olive oil
1 T butter
2 T finely chopped hot peppers, can be jalapeno or wax peppers
1/4 C onion, finely diced
1/2 t ground tumeric
2-3 T Bombay (mango) chutney
1/4 C ginger ale
1 T soy sauce

Pork Chops:

3-4 pork chops
2 t steak seasoning such as Montreal Steak seasoning
1/2 t tumeric
1 T soy sauce
1 T olive oil
3-4 t Lea & Perrins A-1 Steak Sauce or HP Sauce

directions

1
Prepare the pork chops by gently pounding them thin to about 1/2 inch thickness. Then rub them with olive oil and the seasonings (steak seasoning, tumeric, soy sauce) let them sit for about 30 minutes before grilling. Grill the pork chops until well done about 10-15 minutes. Set aside and prepare sauce.
2
Mix warm water and sugar in a bowl until sugar is dissolved. Add papaya bits and let them soak for about 30 minutes. When papaya bits are soft, drain and set aside.
3
Heat a sauce pan to medium hot with olive oil and butter, and sauté onions until soft – 2-3 minutes. Next add the chopped peppers to the pan and cook until they are soft – about 2-3 minutes. Add turmeric, mix well and continue to cook for another 30 seconds or so. Then add the chutney, ginger ale, soy sauce and papaya bits and slowly cook for about another 5-7 minutes, stirring occasionally.

To serve, spoon about one teaspoon of steak sauce down on the plate and place the pork chop on top. Then spoon the chutney sauce on top of the pork chop. The flavors will really contrast themselves. Serve with basmati rice.

notes

Dried papaya is found in the bulk foods section of the grocery store. Mango Chutney is found in the Asian section. Photo note: Incredible sunset while anchored off of Jedediah Is., BC.

Source: Don Chase