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

Nancy Hughes
Recipe by Cooking Light June 2006

Gallery

Beau Gustafson

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

233 calories; calories from fat 29%; fat 7.6g; saturated fat 3.4g; mono fat 2.8g; poly fat 0.7g; protein 18.4g; carbohydrates 23.1g; fiber 1.6g; cholesterol 64mg; iron 1.4mg; sodium 507mg; calcium 12mg.