Pork Chops Stuffed With A Fruity Pecan Chutney Food

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PORK CHOPS WITH CHUTNEY SAUCE RECIPE



Pork Chops With Chutney Sauce Recipe image

Our easy pork chops are cooked with a tasty chutney sauce in the skillet or electric skillet. It's a tasty dish to serve with rice or potatoes.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 40m

Yield 6

Number Of Ingredients 11

4 to 6 loin pork chops
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth, or water
3/4 cup mango chutney, or pear
1/2 cup orange juice
1 1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1 1/2 tablespoons rice vinegar, or white wine vinegar
1 tablespoon Creole mustard , or spicy mustard

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!

Nutrition Facts : Calories 176 kcal, Carbohydrate 20 g, Cholesterol 22 mg, Fiber 1 g, Protein 7 g, SaturatedFat 2 g, Sodium 188 mg, Sugar 18 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

SAUTEED PORK CHOPS WITH APPLE CHUTNEY



Sauteed Pork Chops with Apple Chutney image

Provided by Food Network Kitchen

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 17

1/4 cup red currant jam
3 tablespoons cider vinegar
1 tablespoon unsalted butter
2 teaspoons minced peeled fresh ginger
1/2 teaspoon kosher salt
1 teaspoon Madras curry powder
1 cinnamon stick
Pinch red pepper flakes
1/4 red onion, large dice
3 soft cooking apples, like a McIntosh, peeled, seeded, and diced
2 tablespoons dried cranberries
2 tablespoons chopped fresh cilantro leaves
Oil, as needed
4 (1-inch thick) pork rib chops, 9 to 10 ounces each, patted dry or, 8 thin bone-in pork chops, 4 ounces each
Kosher salt and freshly ground black pepper
1 tablespoon cold unsalted butter, diced (optional)
Chutney, for serving

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.

PORK CHOPS WITH PEAR CHUTNEY



Pork Chops with Pear Chutney image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 15

1 shallot, diced
3 tablespoons cider vinegar
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1 1-inch piece peeled fresh ginger, cut into coins
1 teaspoon Madras curry powder
1 cinnamon stick
Kosher salt
Pinch crushed red pepper
3 pears, peeled, cored, and cut in large dice
2 tablespoons dried cranberries
2 tablespoons chopped fresh cilantro
8 thin bone-in pork chops, each about 4 ounces
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 453, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 326 milligrams, Carbohydrate 33 grams, Fiber 4.5 grams, Protein 31 grams

STUFFED PORK CHOPS I



Stuffed Pork Chops I image

I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.

Provided by Tina

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
  • In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
  • Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
  • Cover and bake for 30 minutes.
  • Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g

APPLE-PECAN PORK CHOPS & STUFFING



Apple-Pecan Pork Chops & Stuffing image

Pork chops play nicely with all kinds of fruit. Case in point, this easy pork chop and stuffing bake made with chopped apples and pecans.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 8

3 cups STOVE TOP Homestyle Herb Stuffing Mix in the Canister
1-1/4 cups hot water
1 cup chopped apples
1/2 cup chopped pecans
3 Tbsp. margarine, cut up
6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
1/3 cup apple jelly
1/4 tsp. ground cinnamon

Steps:

  • Heat oven to 375ºF.
  • Mix first 5 ingredients just until moistened; spoon into 13x9-inch baking dish.
  • Top with chops; spread combined jelly and cinnamon over chops.
  • Bake 40 min. or until chops are done (145ºF). Let stand 3 min. before serving.

Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 3 g, TransFat 1.5 g, Cholesterol 55 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

STUFFING-STUFFED PORK CHOPS



Stuffing-Stuffed Pork Chops image

You'll want to make stuffing more often once you try these savory, elegant chops. Just a few ingredients give them such fabulous flavor! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (8 ounces each)
2 cups cooked stuffing
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/2 cup white wine or chicken broth
2 tablespoons all-purpose flour
3/4 cup chicken broth

Steps:

  • Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.

Nutrition Facts :

FRUITY PECAN CHUTNEY



Fruity Pecan Chutney image

A wonderful chutney with an array of flavors that is perfect served warm over pork chops, chicken, or just as a condiment. This recipe is part of Recipe #282937, Bird's RSC #11 entry.

Provided by 2Bleu

Categories     Chutneys

Time 15m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 10

1 teaspoon butter
1 green onion, chopped (or shallot bulb)
2/3 cup orange juice
1/3 cup water
1 tablespoon raspberry preserves (seedless)
1/4 cup dried fruit, chopped (Sunmaid fruit bits)
2 teaspoons vinegar
1/4 teaspoon crushed red pepper flakes
1/4 cup pecans, coarsly chopped
1 tablespoon honey

Steps:

  • In a medium saucepan, over medium heat, melt butter and add green onion until soft.
  • Add Orange Juice, water, raspberry preserves, dried 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.

Nutrition Facts : Calories 69, Fat 3, SaturatedFat 0.5, Cholesterol 1.3, Sodium 6.2, Carbohydrate 10.9, Fiber 1, Sugar 5.3, Protein 0.7

CRANBERRY PECAN STUFFED PORK CHOPS



Cranberry Pecan Stuffed Pork Chops image

Put a fresh spin on the classic pork chop recipe with a rich stuffing of onions, cranberries and chopped pecan.

Provided by Fisher Nuts

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

6 center-cut pork chops (1 1/2-inch thick)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon olive oil
1 small apple, peeled, cored and diced
1/2 cup diced onion
1/2 cup diced celery
1 1/2 cups fat-free chicken broth
1/4 cup Fisher Dried Sweetened Cranberries, chopped
1 (6 ounce) package seasoned stuffing mix
1/4 cup Fisher Chef's Naturals Chopped Pecans
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Preheat oven to 350°F.
  • For stuffing, heat oil in large skillet over medium heat 1 minute until hot. Add apple, onion and celery. Cook and stir 3 to 4 minutes until softened.
  • Add chicken broth and cranberries; cook 3 to 4 minutes until mixture begins to bubble. Stir in stuffing mix, pecans and parsley. Remove from heat; set aside.
  • For pork chops, lightly spray 9 x 13-inch baking dish with vegetable oil spray; set aside.
  • Place pork chops on work surface. Cut a slit horizontally in each pork chop forming pocket. Spoon stuffing into pocket of each pork chop. Secure pork chops using toothpicks. Sprinkle with salt and pepper.
  • Heat oil in large skillet over medium-high heat 1 minute until hot. Add pork chops; cook 2 to 3 minutes per side until deep golden brown.
  • Transfer pork chops to baking dish. Bake 15 to 20 minutes until internal temperature reaches 155°F to 160°F on instant-read thermometer inserted in pork.
  • Remove from oven to cooling rack; loosely cover with aluminum foil. Allow pork chops to cool for 8 minutes before serving.

Nutrition Facts : Calories 624.5, Fat 30.9, SaturatedFat 10.1, Cholesterol 151.8, Sodium 969.7, Carbohydrate 26.8, Fiber 1.9, Sugar 5.7, Protein 56.5

PORK CHOPS STUFFED WITH A FRUITY PECAN CHUTNEY



Pork Chops Stuffed With a Fruity Pecan Chutney image

Made for RSC #11 contest entry. These chops are great under the broiler or even on the grill. You could also use this for stuffed chicken breasts or even a rolled pork tenderloin. If you prefer to try just the chutney, click here: Recipe #288951 A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon rosemary, finely chopped
2 center-cut pork chops (1 1/2 inches thick)
1 teaspoon butter
1 green onion, chopped (or shallot bulb)
2/3 cup orange juice
1/3 cup water
1 tablespoon raspberry preserves (seedless)
1/4 cup dried fruit, chopped (Sunmaid fruit bits)
2 teaspoons vinegar
1/4 teaspoon crushed red pepper flakes
1/4 cup pecans, coarsely chopped
1 tablespoon honey

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.

Nutrition Facts : Calories 481.7, Fat 23.8, SaturatedFat 6.5, Cholesterol 76.4, Sodium 364.7, Carbohydrate 43.8, Fiber 4, Sugar 21.1, Protein 25.9

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