|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bring a touch of Indian flair to your table with this recipe garnished with a flavorful fruit chutney. Use an electric skillet to make these pork chops, or cook them on the stovetop. The sauce is an easy blend of chutney and seasonings. Serve alongside rice or potatoes.
- 4 to 6 loin pork chops
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chicken broth or water
- 3/4 cup mango or peach chutney, or homemade nectarine chutney
- 1/2 cup orange juice
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground ginger
- 1 1/2 tablespoons rice vinegar or white wine vinegar
- 1 tablespoons Creole mustard or spicy mustard
Sprinkle the pork chops with the kosher salt and pepper.
In a large skillet heat olive oil over medium-high heat. When the oil is very hot but not smoking, add the pork chops and brown well on both sides.
Add chicken broth or water to the pan and bring to a boil.
Cover the skillet, reduce heat to medium-low, and simmer for 10 minutes.
Combine remaining ingredients and pour over the chops. Cover and simmer for 10 minutes longer, or until chops are done.