PORK CHOPS WITH SWEET TOMATO CHUTNEY
Everyday pork chops get a new lease on life when served with this zesty Bengali style sweet tomato chutney. Use slightly over ripe tomatoes if you can for the best flavor.
Provided by Priyanka
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
- Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
- Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.
- Serve pork chops with about a tablespoon of chutney spooned over the top.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 37.1 g, Cholesterol 92.5 mg, Fat 28.9 g, Fiber 4 g, Protein 39.9 g, SaturatedFat 7.5 g, Sodium 666.8 mg, Sugar 32.3 g
PORK WITH GREEN TOMATO CHUTNEY
Don't pick up soft green colored heirloom tomatoes for this recipe! The chutney here needs tart, firm underripe green tomatoes that are easy to find towards the end of tomato season. They can be simmered without totally losing their shape and balance the bit of sweetness expected in a chutney.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the tomatoes, thyme sprig, 3/4 teaspoon salt and a generous grinding of pepper; stir well to coat. Add 1 cup water, the vinegar and brown sugar and bring to a simmer. Cook, stirring and mashing the tomatoes as they soften, until the mixture thickens but is still chunky, adding a splash of water toward the end if needed, 20 to 25 minutes.
- Meanwhile, season the pork all over with salt, pepper and the chopped thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until just cooked through but still a touch rosy in the center, about 7 minutes per side. Transfer to a cutting board to rest, 5 minutes.
- Divide the rice among plates. Stir any accumulated juices from the pork into the tomato chutney along with the parsley. Divide the pork and chutney among the plates. Top with more parsley.
Nutrition Facts : Calories 660, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 136 milligrams, Sodium 729 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 54 grams, Sugar 17 grams
IT'S JUST PORK...AND CHUTNEY
Provided by Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
- Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
- Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
- Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
- Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
- In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
- Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.
PORK CHOPS WITH TOMATO CHUTNEY
For a quick appetizer, spread softened goat cheese or cream cheese on crackers, and spoon chutney on top. It can also be used as a filling for omelets or as a topping for baked potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Make chutney: Heat 1 tablespoon oil in a small skillet over medium heat. Add onion and mustard seeds; cook, stirring occasionally, until onion is golden, about 8 minutes.
- Add tomatoes, breaking them up with a spoon. Stir in vinegar, raisins, sugar, and 1/4 cup water; season with salt and pepper. (Yellow raisins, which are plumper and sweeter than dark ones, are often used to make chutneys.) Bring to a boil, and reduce heat; simmer, stirring occasionally, until mixture has thickened, about 15 minutes. Set chutney aside.
- Meanwhile, generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary) until browned and cooked through, 3 to 4 minutes per side. Serve with chutney.
SPICY TOMATO PORK CHOPS
Simmered in tomato sauce, these pork chops are big at our house. I add garlic powder and Creole or Cajun seasoning before browning the chops to give them extra punch. -Holly Neuharth, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Brown pork chops on both sides. Remove; keep warm. In same skillet, cook and stir onion until tender. Stir in remaining ingredients., Return pork to skillet. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until tender. Let stand 5 minutes before serving. Serve with sauce.
Nutrition Facts :
BONELESS PORK CHOPS WITH APPLE CHUTNEY
Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
- Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.
TOMATO PORK LOIN CHOPS
Rich, tasty, and easy to make with delicious, on hand ingredients! Serve with egg noodles, if you want.
Provided by MLYIN
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
- Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
- Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 8.6 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 2.2 g, Protein 12.8 g, SaturatedFat 2.9 g, Sodium 339.8 mg, Sugar 4.6 g
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