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Apple chutney is a heart-warming topping for pork in this family-friendly dinner of spicy, boneless chops.

David Bonom
Recipe by Cooking Light March 2009

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

321 calories; fat 9.6g; saturated fat 4.2g; mono fat 3.6g; poly fat 0.7g; protein 24.4g; carbohydrates 34.6g; fiber 2.4g; cholesterol 72mg; iron 1.1mg; sodium 520mg; calcium 45mg.
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