Pork Chops with Pineapple-Raisin Chutney the Editors of Publications International, Ltd.
The pineapple in this zesty main dish provides you with vitamins A and C.
Makes 4 servings
|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|
|1||tablespoon packed brown sugar|
|4||cups hot cooked rice|
- 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.
- 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.
|Calories from Fat||21 %|
|Total Fat||10 g|
|Saturated Fat||3 g|
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