Pork Chops with Pineapple-Raisin Chutney
by the Editors of Easy Home Cooking Magazine
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Pork Chops with Pineapple-Raisin Chutney." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pork-chops-with-pineapple-raisin-chutney-recipe.htm> 19 July 2008.
Yield: Makes 4 servings
The pineapple in this zesty main dish provides you with vitamins A and C.
Ingredients:
4
pork loin chops (about 1 pound), cut 1/2 inch thick
1
can (8 ounces) crushed pineapple in juice, drained, juice reserved
1/2
teaspoon ground cumin
1/4
teaspoon ground cinnamon
1/8
teaspoon red pepper flakes
3
tablespoons sliced green onions
2
tablespoons raisins
1
tablespoon packed brown sugar
1
tablespoon vinegar
4
cups hot cooked rice
Preparation:
1.
Trim fat from chops. Coat large skillet with nonstick cooking spray; heat over medium-high heat. Add chops. Cook on both sides until browned. Combine pineapple juice, cumin, cinnamon and red pepper flakes in small bowl; pour over chops. Reduce heat to medium-low. Cover; simmer 20 to 25 minutes or until chops are slightly pink in center. Remove chops; keep warm.
2.
Stir pineapple, green onions, raisins, brown sugar and vinegar into juice in skillet. Cook, uncovered, over medium heat 2 to 3 minutes or until mixture boils and slightly thickens, stirring occasionally. Spoon over chops and rice.
Nutritional Information:
| Serving Size: | |
| Fiber | 1 g |
| Carbohydrate | 61 g |
| Cholesterol | 59 mg |
| Saturated Fat | 3 g |
| Total Fat | 10 g |
| Calories from Fat | 21 % |
| Calories | 427 |
| Protein | 22 g |
| Sodium | 50 mg |
Dietary Exchange:
| Meat | 2 |
| Fruit | 1 |
| Starch | 3 |
| Fat | 1/2 |
This recipe appears in: Pork