Pork Chops and Chutney
Serve with Smashed Potatoes (see recipe links below).
Servings: 4
Ingredients:
Pork Chops and Chutney
Photography by Michael Alberstat
| Nutritional Info | |
| Per serving: about | - |
| cal | 297 |
| pro | 21 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 31 g |
| fibre | 3 g |
| chol | 58 mg |
| sodium | 343 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 13% |
| vit A | 1% |
| vit C | 42% |
| folate | 4% |
Suggested Recipes
-
4 pork loin chops (bone in), about 1-1/4 lb (625 g)
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
1/2 cup (125 mL) chopped red onion
3/4 tsp (4 mL) ground ginger
2 apples, diced
1 cup (250 mL) apple juice
1/3 cup (75 mL) raisins
2 tbsp (25 mL) sherry or cider vinegar
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Season chops with half each of the salt and pepper. In nonstick skillet, heat oil over medium-high heat; fry pork, turning once, until just a hint of pink remains inside, 8 to 10 minutes. Transfer to plate; keep warm.
Drain off any fat in pan; reduce heat to medium. Add onion, ginger and remaining salt and pepper; cook until softened, about 4 minutes. Stir in apples, apple juice, raisins and sherry vinegar; bring to boil. Reduce heat and simmer until no liquid remains, 5 to 8 minutes. Stir in parsley. Spoon over chops.
Additional Information
- Serve with: Smashed Potatoes
Tags:
Dinner Club; Main Course; Meat-Pork; Vegetables; Fruits; Skillet; Make It Tonight;
Source
Canadian Living Magazine: November 2003
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