Chutney Pork Chops Or Chicken Breasts Food

CHICKEN FRIED PORK CHOPS WITH CHUNKY PEAR CHUTNEY

Steps:

• Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F.
• While shortening is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
• In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops.

PORK CHOPS WITH PEAR CHUTNEY

Steps:

• For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
• For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

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.

PORK CHOPS WITH CHUTNEY SAUCE RECIPE

Steps:

• Gather the ingredients.
• Sprinkle the pork chops on both sides with kosher salt and pepper.
• In a large skillet heat olive oil over medium-high heat. When the oil is very hot but not smoking, add the pork chops and brown well on both sides.
• Add chicken broth or water to the pan and bring to a boil.
• Cover the skillet, reduce heat to medium-low, and simmer for 10 minutes.
• Combine the remaining ingredients and pour over the chops. Cover and simmer for 10 minutes or until chops are done.
• Enjoy!

CHUTNEY PORK CHOPS OR CHICKEN BREASTS

Steps:

• Slow Cooker- mix all of the sauce in the slow cooker.
• add the meat and cook low 8 hours-high 4 hours.
• Oven- mix all of the sauce together.
• Lightly spray pan.
• put in meat and top with sauce.
• cook 350 for 1 hour.

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.

GRILLED PORK CHOPS WITH SPICEY MANGO CHUTNEY

Steps:

• Marinade.
• 1. Prepare the marinade one day ahead.
• 2. Place all marinade ingredients in a large non-aluminum stockpot and bring to a broil.
• 3. Cook for 5-7 minutes
• 4. Remove from heat and let cool overnight.
• 5. Submerge pork chops in the marinade for 45 minutes.
• 6. Grill the pork chops on both sides over a medium-hot fire for 8-10 minutes or until the pork chops are firm and cooked through.
• Spicey Mango Chutney.
• 1. Cut the mango flesh away from the pit and cut the flesh into 1/2 inch dice. Set aside.
• 2. In a medium saucepan, melt the butter over medium heat and saute the onion and jalapeno until the onion is translucent, 1-2 minutes,
• 3. Add the ginger, vinegar, brown sugar, cumin, honey, orange zest, and orange juice, continue cooking over medium heat to reduce the mixture by half.
• 4. Reduce heat to low and gently stir the diced mango, cilantro, and bell pepper, add salt and pepper.
• 5. Let cook to room temperature and refrigerate for up to 6 days.

CHERRY CHUTNEY GRILLED CHOPS

Steps:

• Whisk together the vinegar, salt, garlic powder, basil, and red pepper flakes in a large glass or ceramic bowl. Add the pork chops and toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator 6 hours to overnight.
• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• While the grill heats, combine the cherries, water, and sugar in a saucepan over medium-low heat. Cook, stirring occasionally, until the sugar dissolves completely, 5 to 10 minutes.
• Remove the pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Drizzle the chutney over the pork chops; garnish with the mint.

CRISPY PAN-FRIED CHICKEN BREAST (OR PORK CHOPS)

Steps:

• In a shallow dish mix together the cornmeal with dry breadcrumbs, pepper and garlic powder.
• Place the eggs in another dish.
• Dip the chicken into the egg, then into the cornmeal mixture coating on both sides.
• heat oil in a skillet over medium-high heat.
• Cook the breasts for about 4-5 minutes on each side or until done, seasoning with seasoned salt while frying if desired.

PORK CHOPS STUFFED WITH A FRUITY PECAN CHUTNEY

Steps:

• Mix salt, black pepper, and rosemary together. Remove chops from brine and slice a pocket into the middle of the chops. Cut deep, but not all the way through. Rub seasoning mix inside and outside of chops. Set aside.
• In a medium saucepan, over medium heat, melt butter and add green onion until soft, about 2 minutes.
• Add orange juice, water, raspberry preserves, fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
• Add chopped pecans and honey. Simmer for an additional 2-3 minutes.
• Allow the chutney to cool, then strain through a strainer or sieve, reserving juices. Stuff chops with chutney. Seal using toothpicks to keep filling inside.
• Preheat broiler to low-medium, and set oven rack on 2nd from the top rail. Place chops on a broiler pan, and place in oven. Broil chops for approx 5-10 minutes per side.
• Meanwhile, re-heat the reserved juice, and let it cook down to a thick sauce. Remove chops from oven and let sit for 2-3 minutes.
• Remove toothpicks, plate up the chops and pour the sauce over top and serve.