|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||3%|
|Total Sugars 18g|
|Vitamin C 15mg||77%|
|*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.|
This easy and flavorful dish in which deliciously juicy chops are coated in a tasty chutney-based sauce is ready in just 40 minutes. Perfumed with curry, ginger, and Creole mustard, the sauce has hints of fruity sweetness plus the spicy kick of mustard. This is a great recipe for feeding a large family and if needed can be doubled to serve many more! By searing the chops in a hot pan first and then cooking them in chicken broth, the meat cooks tender and flavorful. A few more minutes cooking in the sauce while it reduces creates a dish with texture and character. Serve these succulent pork chops with rice or mashed potatoes to soak up the sauce and a quick green salad. If you're lucky enough to have leftovers, reheat on the stove, adding some broth to thin out the sauce, and season again with salt and pepper before serving. Additionally, the leftovers make wonderful sandwiches and wraps—think of your favorite bread spread with creamy mayo and filled with thinly sliced warm pork chops, additional chutney, and some fresh greens on top.
In general, and this might be something that escapes most shoppers in the grocery store, pork is more budget-friendly than chicken, beef, or seafood. This is because rearing pigs is cheaper than other farm animals and also because they provide many piglets per litter. Also, pigs are cost-effective as the pig is used almost in its entirety—hello pork rinds!—so if you find beef or chicken too expensive to consume on a daily basis, pork is always a cheaper option. Also keep in mind that even if you think of pork as fatty bacon and pork belly, lean cuts of pork are as lean, or leaner, than their beef and chicken counterparts, so if you need to keep an eye on your fat and caloric intake, going for pork is also a good idea. An average size pork chop is around 6.5 ounces (185 grams) and a lean one has 41 grams of protein with only 6.3 grams of fat.
For our chutney, we choose mango or pear, but any chutney of your liking will work well, as long as you can find the sweet notes in the sauce, which is the key to making our recipe successful.
4 to 6 pork loin chops
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth, or water
3/4 cup mango chutney, or pear 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 tablespoon Creole mustard, or spicy mustard
Gather the ingredients.
Sprinkle the pork chops on both sides with 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 the remaining ingredients and pour over the chops. Cover and simmer for 10 minutes or until chops are done.
Pork Chop, Lean, Raw, Boneless. FoodData Central. United States Department of Agriculture.