Pork Chops For Peach Ginger Chutney Recipes

GRILLED PORK CHOPS WITH GINGER PEACH CHUTNEY

Steps:

• In a saucepan, combine the peaches, ginger, onion, sugar, thyme and salt & pepper.
• Bring to a boil over medium heat, and simmer for about 20 minutes. Make sure to stir occasionally to help break down the peaches.
• Once the 20 minutes are up, remove the chutney from the heat, remove the ginger and thyme and set aside.
• Preheat your BBQ to a medium-high heat.
• Add your chops, and season to your liking (we like to just add seasoning salt).
• Grill for about 6 minutes per side or until the juices run clear. The internal temperature of the chops should be 160 degrees.

PORK CHOPS WITH PEACH-GINGER CHUTNEY

Steps:

• Combine the peaches, ginger, shallot, sugar, thyme and a pinch of salt and pepper and 1 Tablespoon of water in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low and simmer, stirring occasionally, until the peaches have collapsed and released their juices, about 20 minutes; discard the ginger. Cover and set aside.
• Meanwhile, combine the flour, 1 teaspoon of salt and 1/4 teaspoon pepper in a wide shallow dish and stir to combine. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess and transfer to a clean plate. Discard any remaining flour. Heat the oil in a large skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden brown all over and cooked through (time will vary depending on the thickness of your chops).
• Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper. Transfer the pork chops to plates, top with the chutney and serve.

PORK CHOPS (FOR PEACH-GINGER CHUTNEY) RECIPE

Steps:

• Combine the flour, 1 teaspoon salt and 1/4 teaspoon pepper in a wide shallow dish and stir to combine. Dry the port chop with a paper towel. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess and transfer to a clean plate. Discard any remaning flour. Heat the oil in a 12 inch skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 6 minutes per side (12 minutes total). Transfer the pork chop to plates, for serving. Top pork chops with peach chutney.

PORK CHOPS WITH APPLE GINGER CHUTNEY

Steps:

• Place pork chops in baking dish.
• Salt and pepper both sides.
• Drizzle about 1 tsp per chop over top and spread minced garlic thinly over top.
• Cook at 375°F for about 45 minutes.
• Peel, core, and chop apples into 1 inch pieces.
• Place apples in saucepan with lemon juice, garlic, sugar and vinegar.
• Peel ginger. You want about as much as the size of the top digit of your thumb. Mince it finely and add to pot.
• Mince jalapeños and onions and add to pot.
• Bring mixture to a boil. Then cover and simmer on low, stirring frequently.
• When apples start to become soft (about 30 min), add in raisins.
• Simmer over medium heat until apples are very soft. Turn off heat and mash with a potato masher. Leave it pretty chunky.
• Serve pork chops with about 1/8-1/4 cup of the apple chutney over the top.

PEACH GINGER CHUTNEY

Steps:

• Prepare fruit and vegetables.
• Put in heavy saucepan and add remaining ingredients.
• Bring to a boil, stirring constantly.
• Turn heat to a simmer, cook until desired consistency.
• Ladle into hot jars leaving 1/2 inch headspace.
• Wipe rims and seal.
• Process in a water bath canner for 10 mins.