Pork Chops and Chutney Pork Chops and Chutney

Pork Chops and Chutney Do Not Use Image by: Pork Chops and Chutney Do Not Use Author: Canadian Living

Serve with Smashed Potatoes (see recipe links below).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2003



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 343 mg
  • Protein 21 g
  • Calories 297.0
  • Total fat 11 g
  • Cholesterol 58 mg
  • Saturated fat 3 g
  • Total carbohydrate 31 g


  • Iron 13.0
  • Folate 4.0
  • Calcium 4.0
  • Vitamin A 1.0
  • Vitamin C 42.0
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Lunch & Dinner

Pork Chops and Chutney