"Pork Loin Chops with Nut'n'Seed Butter"
1 tablespoon Nut'n'Seed Butter
2 tablespoons almond milk
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
a couple shakes of red pepper flakes
2 pork loin chops
Turn on the George Foreman grill.
Put about 1 tablespoon Nut'n'Seed butter in a small bowl. Slowly add almond milk to thin it to a spreadable consistency, about 2 tablespoons. Stir in 1/4 teaspoon ground ginger, 1/4 teaspoon ground coriander, and a couple shakes of red pepper flakes.
Coat both sides of each pork loin chop generously with the Nut'n'Seed butter mixture. Grill for 5 minutes.
Nut'n'Seed Butter is a homemade blend using many different nuts and seeds. It is high in protein, healthy fats, and other nutrients. It makes an excellent base for sauces.
Almond milk thins the stiff Nut'n'Seed Butter so things can be blended into it and then the sauce will spread nicely over the pork chops. It doesn't change the flavor profile because the Nut'n'Seed Butter already includes almonds. If you don't have any, you can substitute another plant milk or dairy milk.
Ginger is a bright, hot spice that goes well with many nuts and meats. The powdered form is milder than the fresh form.
Coriander is another spice that works well with nuts. It comes as whole seeds or ground.
Red pepper flakes add heat and texture. You can also find flake versions of other peppers that are hotter than the standard red variety. In that case, a pinch is probably plenty.
Pork loin chops are lean and tender, without bones.
If you want the sauce to be hotter, you can: increase the ground ginger, substitute fresh ginger root or juice, increase the red pepper flakes, add cayenne powder, or mince in a fresh hot pepper such as a chile or Scotch bonnet. Nut pastes will stand up to quite a lot of spice. Furthermore, what you have is basically a spiced-up nut spread or dip. If you like spicy sandwich spreads or zesty nut dips for vegetables, crackers, etc. then this also works for those purposes.