Pork chops pan seared with apple-mango chutney.
You always hear peoples say: ”never go grocery shopping while you are hungry”. Well there is a reason for that… you end up buying more than you actually need. And that is what I exactly did yesterday. The market had great looking mangoes, nice shiny plump apples that I could not pass up.
I knew we wanted to have pork because my son requested. As I start to look at all my mangoes and apples purchased, I wanted to make a side sauce with it. Why not a Chutney? As a result I started looking into all my cook books for a recipe.
Most recipes sounded too spicy. For some I did not have all the ingredients on hand.
Consequently I headed back to my kitchen I started peeling, slicing and most of all I was having fun with all the ingredients that I had in hand.
Well…. the result was great. My son love it even though it was a bit sour for him, but he ate his whole meal with gusto. As for me, I could not get enough of it… The apple and mango blend well with the lime onions and pineapple. A perfect concoction of flavors that burst in your mouth with each bite. The pork chops lend themselves to the chutney.
As with all Chutneys they will keep in the refrigerator for a couple of week, and I am thankful of that as I have more than I bargained for.
Happy Sunday Night.
Tonight’s July 16, 2011 dinner:
Pan Seared Pork Chops with Apple-Mango Chutney
Oven Roasted Asparagus
PAN SEARED PORK CHOPS WITH APPLE-MANGO CHUTNEY
4 bone in pork chops
1/3 cup dried Tart Cherries or golden raisins
½ cup brown sugar
3 tablespoons peeled minced fresh ginger
2 apples peeled and chopped
1 large mango, peeled, cut in small cubes
Juice from 2 large limes
1/3 cup of red wine vinegar
1 small can of pineapple slices with juice, pineapples chopped in large chunks
1 medium size onion, thinly sliced
3 tablespoon butter
Salt and pepper
1 tablespoon butter
2 tablespoons of parsley
In a large saucepan combine all the above ingredients. Bring to a boil, reduce heat to maintain a simmer, and cook until all the solids are very tender and the liquid is reduced to a juicy, syrupy glaze, around 25 to 30 minutes.
When the chutney has been simmering for 15 minutes, season the chops with salt and pepper. In a large 12’ skillet, heat the remaining 1 tablespoon of butter over medium heat. Add the chops and cook until the first side is nicely brown, 3 to 5 minutes. Turn the chops and continue cooking until the second side is well browned and the chops are cooked through, 3 to 5 minutes.
Stir in the parsley into the chutney and adjust seasoning if need to. Serve the chops topped with the chutney.
1 bunch (1 lb) fresh Asparagus
2 tablespoons olive oil
Pre-heat the oven at 350. Cut the bottom part of the asparagus off (1 inch). Wash them and dry them. On a cookie sheet put 1 tablespoon of the olive oil to cover the pan. Place the asparagus on top and drizzle the remaining olive oil. Sprinkle generously of salt and place in the oven. Cook in the oven for 20-25 minutes. Serve nice and hot.