Pork Chops Pan Seared with Apple Mango Chutney

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: 4

Author: Giangi Townsend

Ingredients

6 ounces pork chops 4, 6 ounces bone in pork chops
0.33333333333333 cup Michigan tart cherries 1/3 cup dried Michigan tart cherries
0.5 cup brown sugar 1/2 cup brown sugar
3 tablespoons ginger 3 tablespoons peeled minced fresh ginger
2 apple 2 peeled and chopped apple
1 mangoes 1 large cut in small pieces mangoes
2 lime 2 juiced lime
0.33333333333333 cup red wine vinegar 1/3 cup of red wine vinegar
1 pineapple 1 small can slices with juice pineapple
1 yellow onion 1 medium thinly sliced yellow onion
3 tablespoons unsalted butter 3 tablespoons unsalted butter
2 tablespoons flat-leaf parsley 2 tablespoons fresh flat-leaf parsley

Instructions

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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.