Grilled Loin Chops With Three-Chili Chutney

Grilled Loin Chops With Three-Chili Chutney

With Valentine’s Day fast approaching, the pressure is on to amp up the romance. This year, skip the crowded restaurants and bustling bars and opt to spend the night in with your beloved.

This year, I have partnered with duBreton, the all-Canadian farming trailblazer and North America’s number one producer of Certified Humane Raised and Handled (Certified Humane) pork to create a romance-ready, #duBretonDelicious dinner that you can cook with your partner (or surprise them with on the big day).

A recent survey commissioned by duBreton revealed that 85 per cent of Canadians say a home cooked, candle-lit dinner prepared by or with their partner inspires romance in their lives and 70 per cent of Canadians say that sharing in meal preparation is a recipe for a long-lasting relationship.

I don’t know about you, but nothing says love like a little spice! This recipe calls upon the aphrodisiac qualities of chilies. Capsaicin, the chemical compound in chilies that gives them their fiery bite works to increase circulation, stimulate nerve endings, release endorphins, raise body temperature and makes lips kissably plump. Not a bad start for a romantic rendezvous.

Chilies here are used to create a sweet and hot chutney, which adorns duBreton’s grilled boneless loin chops. This lean cut of meat is the decadent, moist and succulent star of the dish and the natural sweetness of the pork is complemented by the heat and sweet of the chutney.

The chilies called upon for this recipe are aji Amarillo, red chilies and poblano, and each bring their own individual flavour profile to the chutney. Aji Amarillo is a chili native to Peru and is found in many a Peruvian dish. It is a golden orange hue with a medium hot spice (think between a jalapeno and a scotch bonnet) but with a hint of sunniness and citrus that makes it truly unique. They can be found frozen in most international or Latin markets. Simply thaw before using. It also comes in a prepared paste form, which can be substituted in a pinch –  use one tablespoon per pepper required in the recipe.

Red chilies here are used for a heat backbone. They are reliably spicy, without distracting with any pungent flavour. Lastly, poblanos are used for their heartiness, earthiness and smokiness. The least spicy of the three, the poblano acts as a counterbalance for heat and colour.

Don’t like heat? Don’t fear, although this chutney does have a kick – it is paired with sweet pineapple to offset the sting. Or, if you want to just dip you toe, reduce the amount of red chilies.

Served alongside a frisse and three-way beet salad, this colourful dish is sure to delight this Valentine’s Day.

Grilled Loin Chops With Three-Chili Chutney

Ingredients

Grilled Pork Chops

1 package of duBreton Boneless Loin Chops, Centre Cut
1 (15 ml) tablespoon of olive oil
Salt and pepper to taste

Three Chili Chutney

4 Aji Amarillo peppers, seeded and chopped
4 Red Chili peppers, seeded and chopped
1 Poblano pepper
1 Shallot, chopped
1 Clove of garlic, chopped
1 14 oz (400 g)can of sliced pineapple, strained, syrup reserved and pineapple chopped
2 tablespoons (30 ml) of olive oil, plus one teaspoon
2 tablespoons (30 ml) of white wine
2 tablespoons (30 ml) of coconut sugar

Pickled, Salt Roasted and Chipped Beet and Frisse Salad

4 red beets, 1 bunch of beet greens reserved 1 golden beet
2 cups (500 ml) of frisse
2 cups (500 ml) of kosher salt
1 tablespoon (15 ml) of mustard seed
1 tablespoon (15 ml) of fennel seed
¼ cup (60 ml) of water
2 tablespoons (30 ml) of pineapple syrup (see above)
4 tablespoons (60 ml) of apple cider vinegar, plus 2 tablespoons
2 tablespoon (30 ml) of olive oil
¼ cup (60 ml)of Greek yogurt
1 tsp (1.25 ml) of celery seed

Directions

Grilled Pork Chops

Remove the chop from the refrigerator and allow to come to room temperature for about 30 minutes

Bring an indoor grill pan or outdoor grill to medium heat

Brush the pork with olive oil and sprinkle with salt and pepper. Grill on either side for about 3-4 minutes, until internal temperature is 160F.

Remove from heat and allow to rest for about 7 minutes.

Serve alongside the Beet and Frisse salad, topped with the three chili chutney

Three Chili Chutney

Preheat oven to 400F

Coat the poblano pepper with 1 teaspoon of olive oil and roast until softened, about 10-12 minutes. Remove from oven and allow to cool. Once cool remove the skin and seeds and chop.

Set a medium saucepan over medium heat and add in the remaining olive oil

Sautee the shallot and garlic until softened, about 8 minutes

Add in the Aji Amarillo and red chilies and sauté for about 10 minutes, stirring frequently

Add in the chopped pineapple and reduce heat to medium low and continue to cook for about 10 minutes, stirring frequently

Add in 2 tablespoons of the reserved pineapple syrup and the coconut sugar and cook until thickened, about another 10 minutes

Add in the white wine and cook until absorbed, about another 10 minutes

Remove from heat. Let cool completely to room temperature, then store in the refrigerator

Pickled, Salt Roasted and Chipped Beet and Frisse Salad

Preheat oven to 400F

Using the reserved beet greens, remove the greens from the stem, and chop into ½ cm pieces. Place the stem into a bowl with 4 tablespoons of apple cider vinegar and 1 tablespoon of salt. Cover and refrigerate for 1 hour.

Slice one beet into very thin slices, coat with 1 tablespoon of olive oil, sprinkle with a pinch of salt and arrange in a single layer on a parchment-lined baking sheet and bake for 10 minutes. Flip the chips and cook for another 10 minutes, or until crisp. Remove from the oven and allow to cool fully before serving.

Using a loaf pan, combine the salt, mustard seed, fennel seed and water and rake with a fork until the salt is the consistency of damp sand. Burry the remaining beets in the salt and roast for 40 minutes.

Once 40 minutes has elapsed, remove the beets and allow to cool until they are able to be easily handled. Gently peel the skin and slice the beets into quarters.

In a small bowl combine the pineapple syrup, olive oil and remaining apple cider vinegar and whisk to combine.

In another small bowl or squeeze bottle, combine the Greek yogurt and celery seed.

When ready to assemble, dress the frisse in the pineapple vinaigrette and arrange on a serving platter. Top with roasted beet quarters, pickled beet stem and beet chips. Lastly drizzle the Greek yogurt dressing over the whole salad.

Want to see more great duBreton recipes? Check out their Bacon Jam & Raspberry Compote that you can use as a dessert topping