Pork Chops with Chunky Chutney the Editors of Publications International, Ltd.
Pork Chops with Chunky Chutney
Makes 4 servings.
|4||small to medium apples, peeled, cored and coarsely chopped (4 cups)|
|1/4||cup dried cranberries|
|1/4||cup apple juice|
|1||tablespoon minced crystallized ginger (optional)|
|1/4||teaspoon ground cinnamon|
|1||teaspoon lemon juice|
|1/4||cup all-purpose flour|
|1/4||teaspoon black pepper|
|4||thin pork loin center-cut chops, trimmed of fat and meat around the bone to form a handle|
|1/2||cup chicken broth|
|1||tablespoon lemon juice|
- To prepare Chunky Chutney, combine apples, cranberries, apple juice, sugar, ginger and cinnamon in medium saucepan. Bring to a boil, stirring frequently. Reduce heat to low, cover and simmer 30 minutes or until apples are tender. Remove cover; increase heat to medium-high. Cook 1 to 2 minutes more or until some of liquid is cooked off. Stir in lemon juice.
- Meanwhile, cook bacon in large skillet until crisp. Drain on paper towels. Reserve bacon drippings. Combine flour, salt, pepper and paprika in resealable food storage bag. Add pork chops; shake well to coat. Reserve remaining seasoned flour. Add pork chops to skillet; cook over medium heat 3 minutes per side. Remove from skillet. Pour off any drippings. Whisk together 1/2 teaspoon reserved seasoned flour, chicken broth and 1 tablespoon lemon juice. Stir into skillet; cook and stir, scraping up any browned bits until mixture is slightly thickened. Reduce heat to low. Return pork chops to skillet. Crumble bacon; add to skillet. Cover simmer 5 minutes, turning once and basting with sauce. Serve with chutney.
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