Grilled Pork Chops with Apple Chutney and Avocado Salad Recipe

Grilled Pork Chops with Homemade Apple Chutney and Fresh Avocado Salad

By Paul Watters, Executive Chef and Ravish Columnist

Few flavour combinations are as timeless as pork and apple, and in this beautifully balanced recipe, Executive Chef and Ravish columnist Paul Watters elevates the classic pairing with fresh, vibrant ingredients and a gentle kick of warming spice.

Juicy grilled pork chops are served with a homemade apple chutney that’s sweet, tangy and lightly spiced, alongside a crisp avocado salad dressed in a light honey and lemon vinaigrette. Finished with Paul’s signature turmeric and harissa sprinkle, this colourful dish is equally suited to a relaxed weekend lunch or an elegant evening meal. It’s simple to prepare, packed with flavour and celebrates seasonal ingredients at their best.

Serves 2

Ingredients

For the Pork Chops

2 thick-cut pork chops
2 tbsp olive oil
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp ground cumin
Salt and freshly ground black pepper

For the Apple Chutney

2 Granny Smith apples, peeled, cored and diced
1 small onion, finely chopped
2 tbsp apple cider vinegar
2 tbsp light brown sugar
½ tsp freshly grated ginger
¼ tsp ground cinnamon
Pinch of chilli flakes
Salt, to taste

For the Avocado Salad

1 ripe avocado, sliced
Mixed salad leaves
8 cherry tomatoes, halved
¼ cucumber, diced
¼ red onion, finely sliced
Fresh mint leaves
Fresh parsley or chopped chives (optional)

For the Dressing

3 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey
Salt and freshly ground black pepper

For the Turmeric & Harissa Sprinkle

1 tsp ground turmeric
1 tsp harissa seasoning
½ tsp smoked paprika

Method

Make the Apple Chutney

Place the diced apples, chopped onion, apple cider vinegar, brown sugar, grated ginger, cinnamon and chilli flakes into a saucepan. Bring gently to a simmer and cook for 20–25 minutes, stirring occasionally, until the mixture becomes soft, thick and jam-like. Season with a pinch of salt and set aside to cool slightly.

Grill the Pork Chops

In a small bowl, combine the olive oil, minced garlic, smoked paprika, cumin, salt and black pepper. Rub the marinade evenly over both pork chops.

Heat a grill or griddle pan over a medium-high heat and cook the pork chops for 5–6 minutes on each side, depending on their thickness, until beautifully caramelised and cooked through. Transfer to a warm plate and leave to rest for 5 minutes before serving.

Prepare the Salad

In a large bowl, combine the mixed salad leaves, sliced avocado, diced cucumber, cherry tomatoes and red onion.

Whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt and black pepper until well combined. Drizzle over the salad just before serving and toss gently.

Make the Turmeric & Harissa Sprinkle

Mix together the turmeric, harissa seasoning and smoked paprika in a small bowl.

To Serve

Arrange the avocado salad in the centre of two large serving plates, ideally black plates to showcase the vibrant colours.

Place a grilled pork chop on top of each salad and spoon a generous helping of the warm apple chutney over the pork.

Scatter over fresh mint leaves and, if using, a little chopped parsley or chives.

Finish by lightly dusting the turmeric and harissa seasoning around the edge of the plate and over the pork. Complete the dish with a light drizzle of extra virgin olive oil.