Pork Chops with Pear Chutney
- 1 shallot, diced
- 3 tablespoons cider vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon unsalted butter
- 1 1 -inch piece peeled fresh ginger, cut into coins
- 1 teaspoon Madras curry powder
- 1 cinnamon stick
- Kosher salt
- Pinch crushed red pepper
- 3 pears, peeled, cored, and cut in large dice
- 2 tablespoons dried cranberries
- 2 tablespoons chopped fresh cilantro
- 8 thin bone-in pork chops, each about 4 ounces
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1.
- For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper.
- Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute.
- Carefully remove plastic wrap and stir in pears and cranberries.
- Re-cover and microwave for 10 minutes more.
- Carefully poke holes in plastic wrap to release steam and set aside.
- 2.
- For pork chops: Heat a large skillet over medium-high heat.
- Pat pork chops dry and season with salt and pepper to taste.
- Add 1 tablespoon oil to pan and heat until shimmering.
- Lay 4 chops in pan and sear until golden on one side, about 3 minutes.
- Turn and cook 1 more minute.
- Remove from pan; set aside and keep warm.
- Repeat with remaining oil and chops.
- Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon.
- Simmer until slightly thickened.
- Stir in cilantro.
- Serve chops with chutney.
- Calories: 453
- Total Fat: 23 grams
- Saturated Fat: 8 grams
- Total Carbohydrate: 33 grams
- Protein: 31 grams
- Sodium: 326 milligrams
- Cholesterol: 93 milligrams
- Fiber: 4.5 grams
shallot, cider vinegar, light brown sugar, unsalted butter, fresh ginger, curry powder, cinnamon, kosher salt, red pepper, cranberries, fresh cilantro, pork chops, kosher salt, vegetable oil
Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-pear-chutney-recipe.html (may not work)