Pork Chops and Chutney

By The Canadian Living Test Kitchen

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Pork Chops and Chutney
Photography by Jodi Pudge

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	404404 cal
pro	22 g22g pro
total fat	16 g16g total fat
sat. fat	6 g6g sat. fat
carb	46 g46g carb
fibre	3 g3g fibre
chol	74 mg74mg chol
sodium	669 mg669mg sodium
potassium	621 mg621mg potassium
% RDI:	-
calcium	44 calcium
iron	1414 iron
vit A	99 vit A
vit C	77 vit C
folate	44 folate

Preparation time: 10 minutes
Total time : 26 minutes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

4 bone-in pork loin chops , trimmed4 4bone-in pork loin chopbone-in pork loin chops, trimmed
1 tsp salt 1 1tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
2 tbsp butter 2 2tbsp tbspbutter
Chutney:
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 small onion , diced1 1small onion, diced
2 apples , peeled, cored and diced2 2appleapples, peeled, cored and diced
1 tsp grated gingerroot 1 1tsp tspgrated gingerroot
1 pinch salt 1 1pinch pinchsalt
1 tsp mustard seeds 1 1tsp tspmustard seeds
1/3 cup raisins 1/3 1/3cup cupraisinraisins
1/3 cup dried apricots , diced1/3 1/3cup cupdried apricotdried apricots, diced
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1/3 cup cider vinegar 1/3 1/3cup cupcider vinegar
1/4 cup water 1/4 1/4cup cupwater
1 cinnamon stick 1 1cinnamon stickcinnamon sticks
1 pinch hot pepper flakes 1 1pinch pinchhot pepper flakes
3 whole cloves 3 3whole cloves

Preparation

Chutney: In saucepan, heat 2 tsp (10 mL) of the oil over medium-high heat; sauté onion until slightly softened, about 3 minutes. Add apples, ginger and sa< sauté for 3 minutes.

Meanwhile, in skillet, heat remaining oil over medium-high heat; cook mustard seeds, shaking pan, until just beginning to pop. Add to apple mixture.

Add raisins, apricots, sugar, vinegar, water, cinnamon, hot pepper flakes and cloves; cook over medium heat, stirring often, until thickened, syrupy and apples are tender, about 20 minutes.

Meanwhile, rub chops all over with salt and pepper. In heavy skillet, melt butter over medium-high heat; fry pork, turning once, until just a hint of pink remains inside, 8 to 10 minutes. Serve with chutney.

Source : Canadian Living Magazine: December 2010