Lightly season chops. Mix a quarter of the glaze with
Cut kumara into even-sized chunks. Place in a deep saucepan of cold salted water and boil until just tender, then drain. Mix lemon juice with the red onion and leave to marinate for 10 minutes, then mix with the cooked kumara. Pour on remaining avocado oil, add some salt and pepper and gently toss. Cover with foil and keep warm.
The chops are best grilled in the oven or over a barbecue but, as there is a lot of fructose in the glaze which gives a delicious caramelised flavour, they can easily burn – just keep an eye on them. I line an oven tray with foil, sit the chops on and grill on medium-high for 3-4 minutes each side, or simply cook over glowing embers on the barbecue. If you prefer your chops well done, the best way to cook them is in a hot oven.
Once they’re cooked, mix spring onions into kumara and divide between four plates. Sit chops on top, drizzle with remaining apple glaze and eat while hot.
© 2003 Peter Gordon. All rights reserved.