First things first: my recipes are not precise, I make them more or less off the cuff
Marmalade chops with turmeric potatoes
Chops
Pork chops (4)
Orange marmalade
Orange juice
Garlic
Sambal
Ginger
In a gallon ziploc add approx half a cup of marmalade, two cups orange juice, tablespoon or two sambal (SE Asian chili-garlic sauce, rooster sauce works but sambal isn't too hard to find). A garlic clove or two, minced (I like jarred minced garlic for marinades, so half a tablespoon or so), thumb-sized bit of ginger -minced/garlic pressed; three teaspoons(ish) salt, good bit of pepper.
Marinate chops three hours, grill to perfection (4-6 minutes a side over high flame)
Potatoes
Potatoes (I like red)
Olive oil
Garlic
Turmeric
Butter
Cumin
Paprika
Chop potatoes to desired size (eighths is good), boil in salted water approximately seven minutes, until they can be pierced by a fork but still good and solid.
Meanwhile, slice garlic thinly and add to medium-low heat olive oil in a good size pan (enough to coat all potatoes (4-6), just guess -two tablespoons). Heat until garlic juuust browns (three minutesish) and remove slices. Add half teaspoon or so turmeric, mix with rubber spatula, check color on paper towel.
Add two pats butter just to melt. Toss potatoes until covered in that lovely yellow oil. Pinch of salt if necessary. Serve with the nice, subtle flavor from turmeric or lightly dust with cumin and paprika. Place under low broil for five minutes.
I timed it so the potatoes would be under just as long as the chops were resting after the grill (five minutes or so)
Notes:
I haven't done it yet but plan on doing the same garlic-oil bit with some sauteed spinach to be served with the potatoes.
"Vaguely subcontinental" in that it seems the Indians might have done something tasty with British marmalade back when and turmeric potatoes are nothing particularly new.
