Grilled pork chop with curry apple butter sauce, courtesy of Troy Bellot of Passport Cafe.

Ingredients: 8 pork chops, thick cut 2 teaspoons, cumin ¼ cup, soy sauce 1.5 teaspoons thyme, dried 1 teaspoon granulated garlic 3 tablespoons madras curry powder 3 tablespoons garam masala 1 cup, green onion, chopped ¾ cup, white onion, chopped 2 tablespoons, fresh garlic, minced 2 teaspoons, kosher salt 1 ½ cups chicken stock ½ cup apple butter Pork chop marinade:

Add cumin, soy sauce, thyme and granulated garlic to the pork chops and allow to marinate for at least 1 hour.

Apple butter curry sauce:

In a food processor, add curry, garam masala, green onions, white onion, salt and fresh garlic. Begin to puree and drizzle water in until a "paste" is formed and set aside. Heat up a skillet and add 3 tablespoons of vegetable oil, add the paste from the food processor and sauté until aromatic.

Add chicken stock and bring to a boil for 3-5 minutes. Reduce heat to a simmer and add apple butter 1 tablespoon at a time until all is incorporated. Simmer for 3-5 more minutes until sauce consistency is reached. Adjust with salt and pepper.

Preparing pork chops

Grill or bake (375 degrees) until an internal temperature of 160 degrees is reached. Top with curry sauce and serve.