Pork Chops with Sweet Tomato Chutney Sauce
Recipe courtesy of Chef Martin Corso.
4 (1/2-inch) thick pork chops, rib or boneless (about 1 1/4 to 1 1/2 pounds)
2 tablespoons canola oil
1 tablespoon all-purpose flour
1 (28-ounce)can diced tomatoes, drained
1/2 cup red wine vinegar
1/4 cup pickled ginger, chipped (found in the Asian section of grocery stores)
1/4 cup brown sugar, light
1/4 cup granulated sugar
2 teaspoons garlic, minced
1 teaspoon dried oregano leaves
1/2 teaspoon fresh mint leaves, snipped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch cayenne pepper
Hot cooked rice for accompaniment
- Generously season pork shops with salt and pepper.
- Heat oil in large skillet over medium-high heat. Add pork chops; fry until light brown on both sides (or about 4 minutes per side). Transfer to paper towels to drain; set aside.
- Meanwhile, reduce heat to medium. Gradually whisk flour into pan drippings; cook and whisk 1 to 2 minutes.
- Add remaining ingredients; stir to combine. Simmer until thickened and bubbly, about 4 to 5 minutes, stirring occasionally.
- Return pork chops to skillet, turning to coat. Simmer 3 to 4 minutes or until pork chops are heated through and register 160°F (70°C) on an instant-read meat thermometer.
- Serve with rice, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 255 calories; Protein: 21 grams; Fat: 13 grams; Sodium: 670 milligrams; Cholesterol: 58 milligrams; Saturated Fat: 3 grams; Carbohydrates: 19 grams; Fiber: 1 grams.
Recipe provided courtesy of National Pork Board.