Boneless Pork Chops With Apple Raisin Chutney 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 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.

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.

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.

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.

APPLE AND RAISIN PORK CHOPS

Steps:

• Apple preparation:
• Combine 3 apples, 6 ounces of dried raisins, 6 ounces of brown sugar, and let marinate for a few hours.
• Pork chops:
• In a hot pan, slowly grill the pork chops until completely cooked. Melt the unsalted butter, mix in the raisin, apple and sugar mixture, add 6 ounces of demi-glace, and saute until apples are soft.
• Take 3 slices of apple for each serving and dip in water, sprinkle with salt, then coat in corn flour. Deep-fry the apples and place on each plate for garnish.
• Serve with either sauteed fresh spinach or tropical rice and black beans.

BONELESS PORK CHOPS WITH APPLE CHUTNEY

Steps:

• Preheat the oven to 400°F. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of the pork chops; add to the skillet. Sauté until golden brown, about 2 minutes; flip. Cook 2 minutes more; place the pan in the oven. Roast until the meat is cooked through and registers 155°F on an instant-read thermometer, about 5 minutes. Transfer to a platter.
• Meanwhile, in a large saucepan, heat the remaining 2 tablespoons olive oil over medium heat; add the onion. Sauté over medium heat until translucent and beginning to brown, about 6 minutes. Add the apples; sauté 4 minutes more. Add the vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until the apples are very tender but still holding their shape, about 3 minutes. Season with salt and pepper; serve over the pork chops.