Beau Gustafson
4 servings (serving size: 2 pork slices and about 1/3 cup chutney)

Sweet-tart cranberries and fresh summer nectarines go well with lean pork. Serve with pistachio-studded rice.

How to Make It

Step 1

To prepare chutney, melt 1 teaspoon butter in medium saucepan over medium heat. Add onion; cook 4 minutes or until tender. Add nectarine, cranberries, and vinegar; cook 3 minutes or until nectarine is tender. Remove from heat; stir in 1/4 teaspoon salt, cinnamon, cloves, and remaining 2 teaspoons butter.

Step 2

To prepare pork, cut pork crosswise into 8 (1-inch-thick) slices. Place each slice between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until desired degree of doneness. Serve pork with chutney.

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Ratings & Reviews

wilmabrown2000's Review

April 10, 2009
my whole family loved this recipe. The sweet flavor of the nectarines and cranberries blends well the savory of the onion and the pork. I've made it twice, once using canned peaches because it was off season - it is still good, but I definately recommend the fresh.