Flavorful Pork Chops With Spicy Apple Chutney Recipes

SPICED PORK CHOPS WITH APPLE CHUTNEY RECIPE

Steps:

• To prepare chutney, melt butter in a non-stick skillet over medium-high heat.
• Add apple; sauté 4 minutes or until lightly browned.
• Add cranberries and the next 6 ingredients (through allspice); bring to a boil.
• Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
• To prepare pork, while chutney simmers, heat a grill pan over medium-high heat.
• Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork.
• Coat grill pan with cooking spray.
• Add pork to pan; cook 4 minutes on each side or until done.
• Serve with chutney.
• To prepare haricots verts, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
• Add haricots verts to pan; cook 3 minutes, stirring occasionally.
• Stir in salt, pepper and garlic cloves; cook 5 minutes or until garlic is lightly browned.

FLAVORFUL PORK CHOPS WITH SPICY APPLE CHUTNEY

Steps:

• Heat oil in large sauce pan over high heat. Add the mustard seeds and cover the pan until the popping stops, about 30 seconds.
• Reduce the heat to medium, and remove the lid. Add the onion and salt, and sauté until softened and translucent, about 8 minutes. Add the bell pepper and jalapeño, and sauté 2 minutes. Add the ginger, garlic, and allspice, and cook 30 seconds. Add the apples, raisins, brown sugar, apple cider vinegar, white wine, and water.
• Cook uncovered on medium low for 40 minutes or until softened.
• Remove from heat, cool, and chill before serving.
• Combine the cumin, coriander, brown sugar, cardamom, garlic powder, salt and pepper in a small bowl.
• Rub the chops generously with the spice rub -- you may only need half. Let stand for 15 minutes or until the chops are about room temp. Heat the olive oil in a large sauté pan over medium high heat. Add the chops and cook until they release easily from the pan and they're golden brown, about 2 minutes.
• Flip and cook an additional 4 minutes or until golden brown or until they reach an internal temperature of 155 degrees (they will continue to cook as they rest). Remove from pan, cover with foil, and set aside.
• Degrease the pan, reduce the heat to medium, and add the white wine, scraping up all of the bits from the bottom of the pan. Reduce the wine by half, then add the chicken stock. Reduce the stock by half, and season with salt and pepper, to taste.
• Remove from heat and swirl in the butter. Serve the chops with very warm pan sauce and the spicy apple chutney. Enjoy!

SPICED PORK CHOPS WITH APPLE CHUTNEY

Steps:

• For chutney, melt butter over medium-high heat.
• Add apple, saute 4 minutes or until lightly browned.
• Add remaining 7 chutney ingredients; bring to a boil.
• Reduce heat and simmer 8 minutes or until apples are tender, stirring occasionally.
• For pork, combine the 5 spices and sprinkle over pork.
• Grill, either on an outdoor grill or a grill pan, cooking approximately 4 minutes on each side.
• Serve with chutney.

SPICY MAPLE GLAZED PORK CHOPS WITH APPLE GINGER CHUTNEY

Steps:

• Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
• Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
• Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
• When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
• In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
• Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
• Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
• Mix in the cilantro, red bell pepper and salt and pepper to taste.

PORK CHOPS WITH APPLE & PEAR CHUTNEY

Steps:

• 1. Preparing the chutney. Melt butter in a medium-sized saucepan over medium heat.
• 2. Add the apples and pears. Saute about 5 minutes.
• 3. Add the cranberries, vinegar, brown sugar, crystallized ginger, salt, and allspice. Bring mixture to a boil.
• 4. Reduce heat & allow to simmer while preparing pork chops, stirring occasionally.
• 5. In a small bowl mix together salt, peppers, coriander, and minced garlic.
• 6. Heat olive oil in large grilling skillet over medium-high heat.
• 7. Sprinkle both sides of pork chops with dry seasoning mixture.
• 8. Add pork to heated skillet and cook 4-6 minutes on each side until done. ** Can cook on the grill outdoors, or an electric grill as well :)
• 9. Serve pork chops with chutney atop. Serve with asparagus, a side of wild rice and fresh crisp salad.