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.
Pork Chops Pan Seared with Apple Mango Chutney
- 35 mins total
- 5 mins prep
- 30 mins cook
- serves 4
4, 6 ounces bone in pork chops6.00 ounces
Michigan tart cherries
1/3 cup dried Michigan tart cherries0.33 cup
1/2 cup brown sugar0.50 cup
3 tablespoons peeled minced fresh ginger3.00 tablespoons
2 peeled and chopped apple2.00
1 large cut in small pieces mangoes1.00
2 juiced lime2.00
red wine vinegar
1/3 cup of red wine vinegar0.33 cup
1 small can slices with juice pineapple1.00
1 medium thinly sliced yellow onion1.00
3 tablespoons unsalted butter3.00 tablespoons
2 tablespoons fresh flat-leaf parsley2.00 tablespoons
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.
If you liked my recipe, you’re sure to love these useful products and related dishes.
Introduction Pork chops with dried cranberries, mushrooms and chestnut stuffing. After a long day of crunching numbers, I needed a …