< PORK CHOPS WITH TOMATO CHUTNEY

“This is a variation on a meal typically eaten at taxi ranks. Taxi drivers gather around a parcel filled with spicy grilled meat and bread to mop up the meat juices. They pool money to buy lots of meat and when it’s ready they sit in a circle and eat together – and you can’t interrupt them, not even if there’s a full load of passengers in their taxi.” SERVES 4 Preparation: 15 min Cooking: 1 hour 20 min Resting: 10 min TOMATO CHUTNEY 500 g cherry tomatoes 1 onion, chopped 90 g raisins 2 green apples, peeled, cored and coarsely chopped 400 g sugar 200 ml (¾ c) white

wine vinegar 2,5 ml (½ t) ground

ginger 5 ml (1 t) chilli powder 4 cloves (optional) DRY SPICE RUB 15 ml (1 T) chilli powder 5 ml (1 t) ground cumin 5 ml (1 t) black pepper 5 ml (1 t) salt 2,5 ml (½ t) paprika 2,5 ml (½ t) dried

mixed herbs 1,25 ml (¼ t) garlic

powder 1,25 ml (¼ t) onion

powder 1,25 ml (¼ t) chilli

flakes PORK CHOPS 1 kg pork leg chops 20 g butter TO SERVE

bread (optional) 1 Tomato chutney Put all the ingredients in a pot and gently bring to a boil. Reduce the heat and simmer for about an hour, stirring regularly to prevent the chutney from sticking to the bottom. 2 Dry spice rub Combine all the ingredients in a mixing bowl. 3 Pork chops Heat a griddle pan on the stove or light a fire. Rub the meat with the spice rub to coat it well. Fry or braai the chops over medium heat for 15 minutes. 4 Put the chops on a plate and dot with butter to melt over the meat while it rests for 10 minutes. 5 To serve Serve with the chutney and bread.