Curried pork and black-eyed pea salad

Instructions

1. 1. Spray a nonstick grill pan with nonstick spray, then heat to smoking over medium-high heat. Season pork with pepper and salt; add chops to grill pan and cook about 5 minutes, until done, turning once. Transfer to a cutting board, cool 10 minutes and cut into 1/2-inch bits. 2. Whisk chutney, lime juice and curry powder in a big bowl until well blended. Add pork, celery, black-eyed peas and onion. Toss to coat and top with sliced almonds. Divide between 2 plates to serve.