Name: Pork Chops with Fruit Ketchup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) fruit ketchup, homemade or store-bought; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) honey; 4 pork chops, bone-in, about 3/4-inch (2 cm) thick, trimmed; 1 acorn squash, seeded, peeled and cubed; 8 baby potatoes, quartered; 2 tbsp butter; 1 garlic clove, finely chopped; 1/4 tsp red pepper flakes; 1 tbsp (15 ml) olive oil; 1 lb (454 g) asparagus, trimmed

Preparation

Pork Chops
- In a large dish or a sealable bag, combine the fruit ketchup, oil and honey. Add the pork chops. Season with salt and pepper. Cover the dish with plastic wrap or seal the bag. Marinate overnight in the refrigerator or freeze at this point if desired. Drain.
Vegetables “en Papillote”
- Preheat the grill, setting the burners to high. Oil the grate.
- Layer two large sheets of aluminum foil, one on top of the other. In the centre, place the squash, potatoes, butter, garlic and pepper flakes. Season with salt and pepper. Close and tightly seal the papillote.
- Place the papillote at one end of the grate and cook for about 25 minutes or until the vegetables are tender.
- Grill the pork chops for about 5 minutes on each side or until medium rare. Set aside on a plate and let rest for 5 minutes. Oil the asparagus and grill for about 5 minutes or until they are tender-crisp.
- Serve the pork chops with the vegetable papillote, the asparagus and fruit ketchup.

Pork Chops with Fruit Ketchup

Categories

Ingredients

Pork Chops

Vegetables “en Papillote”

Preparation

Pork Chops

Vegetables “en Papillote”

Personal Note