Pork Chops and Chutney
This recipe makes 4 servings
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 |
Serve with Smashed Potatoes (see recipe links below).
Ingredients
- 4 bone-in pork loin chops, about 1-1/4 lb (625 g)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp vegetable oil
- 1/2 cup chopped red onions
- 3/4 tsp ground ginger
- 2 apples, diced
- 1 cup apple juice
- 1/3 cup raisins
- 2 tbsp sherry or cider vinegar
- 2 tbsp 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
Source : Canadian Living Magazine: November 2003
- Keywords : Dinner; Main Course; Skillet; Apples; Pork;
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