Chutney, you ask?

Yea, I didn’t know what it was either until I looked it up online and realized, “hey! That’s what I made for dinner tonight!”

The husband wasn’t a fan. Well, that’s kind of a lie, he loved the pork chops but hated the chutney. I believe his exact quote was…

“I hate cranberry juice, cranberry sauce, cranberry flavored anything! What made you think I would like cranberry on my pork chops?”

Ok, so he makes a good point but, hey, it ‘aint’ going to stop me from trying! ;~)

• 4 boneless lean pork chops about 4 oz each
• ½ cup fresh cranberries
• ½ cup Mandarin oranges in their juice (I used one of the small fruit cups I buy for the toddler)
• ½ tbsp honey
• ¼ tsp all spice
• ¼ tsp nutmeg
• 1 tbsp Balsamic vinegar
• 1 tbsp apple cider vinegar
• Salt & Pepper
• Non-stick cooking spray

Put all cranberries, oranges, honey, all spice, nutmeg and vinegars in a small saucepan. Bring to a boil and continue to cook for about 5 minutes on high heat. The cranberries should pop and the organs will start to break down. Once the color depends and the mixture reduces a bit lower to a simmer until ready to use.

While that is cooking. Salt and Pepper both side of the pork chops.

Heat a skillet over medium high and spray with non-stick cooking spray.

Add the pork chops to the hot skillet and cook for about 5-6 minutes a side depending on the thickness of the chops. If you have thicker chops cover while cooking, this will help them cook faster.

Remove chops and serve with a dollop of the cranberry chutney.

I served with a side of steamed broccoli and whole wheat noodles. It was an awesome meal even though I was the only one that ate the chutney!

Approx Nutritional Information per serving

Servings	Amt per Serving
4	1 chop with chutney topping
Calories	Fat	Fiber	WWPs
172	3g	1g	old: 3.5	new: 4
Sugar	Sat Fat	Carbs	Protein
8g	1g	10g	26g