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!
|Servings||Amt per Serving|
|4||1 chop with chutney topping|
|172||3g||1g||old: 3.5||new: 4|