South African Marinated Pork Chops

Serves 4

4 boneless pork loin chops

1 cup dried apricot, loosely thrown in, not pressed into the cup

3 large onions or 4 small onions, sliced into thin rings

2 cups water

1 cup apple cider vinegar

juice of 1 lemon

zest of 1 lemon

1 tablespoon curry powder

2 tablespoons sugar

1/2 teaspoon salt

1 teaspoon turmeric

1 tablespoon spices, such as cardamom, cumin, anise and peppercorns

In a mortar and pestle or spice grinder, grind the cardamom, cumin, anise and peppercorns together.

Boil the apricots in 1 cup water until soft; mash or purée.

Boil the onions in the vinegar until tender.

Mix all spices together with sugar and add to the onions.

Mix onion and apricots together; cool mixture to room temperature.

Pour marinade into a re-sealable plastic bag, add pork chops seal bag and mush them around to so marinade coats pork chops.

Marinate two days in the refrigerator, turning each day.

To cook: Scrape off the marinade into a saucepan, heat marinade to a boil, reduce heat and let simmer for 3 minutes careful not to scorch and set aside.

Sear pork each side in a skillet and cook on medium heat for 3 minutes on each side. (fantastic on the barbeque also)

Serve with sauce as a condiment or barbeque sauce.