
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! ;~)
Ingredients
- 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 tablespoon honey
- ¼ teaspoon all spice
- ¼ teaspoon nutmeg
- 1 tablespoon Balsamic vinegar
- 1 tablespoon apple cider vinegar
- Salt & Pepper
- Non-stick cooking spray
Instructions
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!
📖 Recipe
Pork Chops with Orange Cranberry Chutney
Ingredients
- 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 tablespoon honey
- ¼ teaspoon all spice
- ¼ teaspoon nutmeg
- 1 tablespoon Balsamic vinegar
- 1 tablespoon apple cider vinegar
- Salt & Pepper
- Non-stick cooking spray
Instructions
- 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.½ cup fresh cranberries, ½ cup Mandarin oranges in their juice, ½ tablespoon honey, ¼ teaspoon all spice, ¼ teaspoon nutmeg, 1 tablespoon Balsamic vinegar, 1 tablespoon apple cider vinegar
- While that is cooking. Salt and Pepper both side of the pork chops.4 boneless lean pork chops about 4 oz each, Salt & Pepper
- Heat a skillet over medium high and spray with non-stick cooking spray.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!
Best Pressure Cooker
I love the idea of of the orange in the chutney, i suppose you could try a number of different fruits this way, thanks for the share
Johanes
this one looks tasty.. thanks for the sharing..