1 tsp cumin seeds
Pinch of dried chilli flakes
2 tbsp olive oil
4 bone-in pork chops
(sh) For the apple, red onion and walnuts
1 tbsp olive oil
2 red-skinned apples
2 red onions, cut into wedges
50g walnut pieces
2 fresh rosemary sprigs, leaves picked and chopped
2 tbsp cider vinegar
1. Dry-fry the cumin seeds in a pan over a medium heat for 30 seconds or until fragrant. Tip into a pestle and mortar, add the chilli flakes and some seasoning and roughly crush. Stir in the olive oil.
2. Preheat the grill to high. Using scissors, snip through the layer of fat on each pork chop, at intervals – this stops them curling up. Arrange on a grill rack over a foil-lined tray. Brush with half the spiced oil. Grill for 4-5 minutes. Turn and brush with the remaining spiced oil. Grill for a further 4-5 minutes or until golden and just cooked through. Set aside, loosely covered with foil.
3. While the pork is resting, heat the oil and butter in a large frying pan over a medium heat. core and cut the apple into wedges. Add to the hot pan along with the onions and cook, stirring occasionally, for 5 minutes or until beginning to soften. Add the walnuts and rosemary, cook for 2 minutes, then add the vinegar and bubble away. Season to taste.
4. Divide the pork chops between 4 serving plates, spoon the hot apple, onions and walnuts alongside and serve.
- Gallo Family Vineyards Turning Leaf Pinot Noir has the perfect crisp freshness for this dish.