Ingredients

  • 2 apples peeled and chopped
  • 4 bone in pork chops
  • ½ cup brown sugar
  • 1 tablespoon butter
  • 1 small can of pineapple slices with juice, pineapples chopped in large chunks
  • 3 tablespoons peeled minced fresh ginger
  • 1/3 cup dried Tart Cherries or golden raisins
  • Juice from 2 large limes
  • 1 large mango, peeled, cut in small cubes
  • 1 medium size onion, thinly sliced
  • 2 tablespoons of parsley
  • 1/3 cup of red wine vinegar
  • salt and pepper to taste

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large saucepan combine all the above ingredients. Bring to a boil, reduce heat to maintain a simmer, and cook until all the solids are very tender and the liquid is reduced to a juicy, syrupy glaze, around 25 to 30 minutes.When the chutney has been simmering for 15 minutes, season the chops with salt and pepper. In a large 12 skillet, heat the remaining 1 tablespoon of butter over medium heat.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 40 minutes

Step 2

  • Add the chops and cook until the first side is nicely brown, 3 to 5 minutes. Turn the chops and continue cooking until the second side is well browned and the chops are cooked through, 3 to 5 minutes.Stir in the parsley into the chutney and adjust seasoning if need to.
  • INGREDIENTS:
  • Length: 6 minutes

Step 3

  • Serve the chops topped with the chutney.
  • INGREDIENTS: