Apple Chutney Chops Food

BONELESS PORK CHOPS WITH APPLE CHUTNEY

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.

APPLE CHUTNEY

Steps:

• Peel, core and finely chop the apples
• Combine apples and sugar in a pan. Mix well and cook covered for 10-12 minutes in medium flame
• Uncover, add salt, spice powders and lemon juice. Mix well and cook for 7-8 more minutes.
• The chutney is done when it leaves the sides of pan and thickened well. Let cool and store in a clean dry jar. Serve apple chutney as required.

APPLE CHUTNEY CHOPS

Steps:

• For chutney, in a large saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until apples are tender, stirring occasionally., Meanwhile, in a large skillet, heat oil over medium-high heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with chutney.

APPLE CHUTNEY

Steps:

• In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.

GRILLED PORK CHOPS

Steps:

• For the grilled pork chops: Whisk together the olive oil, mustard, apple juice, parsley, lemon zest and juice, salt, pepper and garlic in a medium bowl.
• Put the pork chops in a baking dish or resealable gallon-sized bag. Pour the marinade over the meat. Marinate for at least 1 hour at room temperature and up to 8 hours refrigerated.
• For the apple-mango chutney: Meanwhile, heat a medium saucepan over medium-high heat. Add the olive oil and heat until hot and shimmering. Add the onion and cook until softened, 2 to 3 minutes. Add the mango, apple juice, lemon peel and juice, sugar, cumin, apples and cinnamon stick. Cook over medium heat, stirring often and allowing the mixture to bubble and reduce, 15 to 20 minutes. Remove the lemon peel and cinnamon stick before serving. The chutney can be stored in an airtight container for up to a week.
• Preheat an indoor grill pan to medium heat.
• Grill the pork chops until an instant-read thermometer inserted into the thickest part of the chops registers 145 degrees F, 4 to 5 minutes per side. Let the meat rest for 5 minutes before serving. Garnish with the chutney and chopped parsley.

PORK CHOPS WITH PINEAPPLE-APPLE CHUTNEY

Steps:

• To prepare chutney, in a heavy medium saucepan, combine all ingredients except oil and pork chops; place over medium-low heat.
• Bring to simmer; if mixture is dry, add water, 1-2 tablespoons at a time, to keep mixture moist.
• Cook until mixture thickens and flavors blend, about 40-45 minutes.
• Preheat oven to 300°F.
• In heavy 10-inch ovenproof skillet , heat oil over medium-high heat.
• When hot, add chops and saute 1-1 1/2 minutes each side, until browned.
• Place skillet in oven and cook another 10-15 minutes, turning occasionally.
• Serve with pineapple-apple chutney.
• EACH SERVING PROVIDES: 1 Fat, 2 Fruits, 1/2 Vegetable, 3 Proteins, 15 Optional Calories.
• PER SERVING: 338 Calories, 26 g Protein, 13 g Fat, 31 g Carbohydrate, 63 mg Sodium, 67 mg Cholesterol, 2 g Dietary Fiber; 7 points.

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.

APPLE CHUTNEY PORK CHOPS

Steps:

• For chutney, in a large saucepan, combine the apples, raisins, honey, vinegar, salt, ginger, mustard and curry.
• Bring to a boil.
• Reduce heat and simmer, uncovered, for 10-15 minutes or until apples are tender.
• Meanwhile, in a large skillet, brown pork chops in oil over medium-high heat for 2-3 minutes on each side.
• Reduce heat and cook, uncovered, for 10-15 minutes or until juices run clear.
• Serve with chutney.

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.

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!

SAUTEED PORK CHOPS WITH APPLE CHUTNEY

Steps:

• In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
• Preheat the oven 350 degrees F.
• Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
• Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
• Set chop aside on a warm plate and repeat with remaining chops.
• Transfer chops to a plate or platter and serve with chutney.
• (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)
• Serve 2 thin chops or 1 thick chop per person with the chutney.

BONELESS PORK CHOPS WITH APPLE RAISIN CHUTNEY

Steps:

• Preheat oven to 400 degrees.
• Heat 2 tablespoons of 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, then carefully place the pan in the 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 wine, raisins, ginger, mustard, and cayenne. Stir well to combine; cover.
• Continue cooking, stirring occasionally, until the apples are very tender but hold their shape- about 3 minutes. Remove from heat.
• Season with salt and pepper, and serve over pork chops.