PORK CHOPS WITH APPLE & PEAR CHUTNEY
These pork chops are a fantastic fall dinner. The spices in the recipe make the meal. The seasoned pork chops are savory. Topped with a sweet, spicy, and tart apple and pear chutney, it's the perfect combination. Every bite is rich in flavor. Your family will love these pork chops.
Provided by Megan Todd
Categories Fruit Sauces
Time 30m
Number Of Ingredients 18
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.
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.
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
PORK WITH APPLE CREAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the haricots verts; cook until crisp-tender, 4 minutes. Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper. Cover to keep warm.
- Meanwhile, season the pork with salt and pepper and rub with the thyme. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil and let rest.
- Wipe out the skillet; add the remaining 2 tablespoons butter. Add the shallot and cook, stirring, until softened, about 1 minute. Add the apples and cook, stirring, until lightly browned, about 3 minutes. Add the cider and prunes; cook until reduced by half, about 3 minutes. Add the heavy cream and cook until thickened, 3 to 5 minutes. Season with salt and pepper and stir in the remaining 2 tablespoons parsley. Serve the pork with the apple cream sauce and haricots verts.
Nutrition Facts : Calories 799 calorie, Fat 55 grams, SaturatedFat 26 grams, Cholesterol 209 milligrams, Sodium 138 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 36 grams
HERBED PORK TENDERLOINS
Steps:
- Preheat the oven to 450 degrees F.
- Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
- Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.
ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY
Provided by Sara Foster
Categories Roast Thanksgiving Low Cal Dinner Apple Pork Tenderloin Fall Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
- Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
- Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
- Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.
ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY
I got this recipe from Bon Appetit magazine. I've made it over and over again. Its elegant enough to serve to company and simple enough for a weeknight supper. It will probably work equally well with any flavor chutney you want to use.
Provided by OhSusannah
Categories Pork
Time 35m
Yield 2 tenderloins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Ruinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and pour over pork.
- Marinate 1 hour at room temperature or chill for up to 3 hours.
- Preheat oven to 375.
- Heat oil in oven-proof skillet over medium-high heat.
- Add pork to skillet and brown on all sides, about 6 minutes total.
- Pour reserved marinade over pork and roast for about 20 minutes, until instant-read thermometer registers 145 degrees in thickest part of meat.
- Transfer meat to cutting board, tent with foil, and let rest about 5 minutes before slicing.
Nutrition Facts : Calories 58.7, Fat 4.5, SaturatedFat 0.6, Sodium 1.1, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 0.1
PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE
Categories Milk/Cream Fruit Herb Pork Sauté Pear Pork Tenderloin Brandy Eau de Vie Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
- Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
- Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
- Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.
ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY
This is so very easy and the flavors are outstanding. The chutney is to die for. I served this with recipe #134924 and recipe #13473. What a great combination.
Provided by Koechin Chef
Categories Apple
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450f.
- combine apples, cranberries and nuts. and place over the bottom of a med. size roasting pan.
- season pork with salt and pepper. place on top of apple mixture.
- combine remaining ingredients. microwave for 1 minute just enough to make the ingredients combine better.
- pour over the pork and apple mixture.
- roast for 30 minute.
Nutrition Facts : Calories 96, Fat 3.2, SaturatedFat 0.3, Cholesterol 0.2, Sodium 288.5, Carbohydrate 17.4, Fiber 2.1, Sugar 13, Protein 1
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