Serves 2

• 2 medium pork chops, trimmed of fat
• Salt and freshly ground black pepper
• 30g butter

Method

  
Curry Custard Apple Glaze:

• 30g butter
• 2 teaspoons hot curry powder
• 1 teaspoon freshly grated ginger
• 60g mango or fruit chutney
• 1 teaspoon mustard powder
• ¼ teaspoon cinnamon
• ½ cup custard apple flesh

• Melt 30g butter in a pan. Season the pork chops with salt and pepper and cook until golden all over, 3 -4 minutes each side. Remove from heat and keep warm.
• Wipe the pan clean with paper towels. Melt 30g butter, stir in the curry powder and ginger and cook for one minute over low heat. 

• Add the chutney, mustard and cinnamon. Turn up heat to medium and simmer gently for one minute.
• Return the chops to the pan, add the custard apple flesh and lemon juice. Season to taste.
• Heat through for 1 -2 minutes, being careful not to overcook the custard apple.