Spiced Pork Chops with Apple Chutney

Spiced Pork Chops with Apple Chutney Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Apple chutney is a heart-warming topping for pork in this family-friendly dinner of spicy, boneless chops.

Yield:

4 servings (serving size: 1 chop and about 1/3 cup chutney)

Recipe from

Cooking Light

Nutritional Information

Calories 321
Fat 9.6 g
Satfat 4.2 g
Monofat 3.6 g
Polyfat 0.7 g
Protein 24.4 g
Carbohydrate 34.6 g
Fiber 2.4 g
Cholesterol 72 mg
Iron 1.1 mg
Sodium 520 mg
Calcium 45 mg

Ingredients

Chutney:
1 tablespoon butter
5 cups (1/4-inch) cubed peeled apple (about 3 apples)
1/4 cup dried cranberries
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 teaspoons minced peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice
Pork:
3/4 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut pork loin chops, trimmed
Cooking spray

Preparation

1. To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.

2. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.

Slender haricots verts are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves; cook 5 minutes or until garlic is lightly browned.

Note:

David Bonom,

March 2009
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