Pork Loin Chops with Cranberry-Peach Chutney
Top these pan-seared pork chops with cranberry-peach chutney for a quick and easy skillet meal!
Cut: Pork Loin Chops
Prep Time: 5 minutes
Cook Time: 25 minutes
Number of Servings: 4
- 4 Canadian pork loin chops, boneless, 1-inch (2.5 cm) thick
- 1/2 tsp (125 mL) salt
- 1/4 tsp (1 mL) ground black pepper
- 1 Tbsp (15 mL) canola oil
- 2 Tbsp (30 mL) canola oil
- 1/4 cup (60 mL) red onion, chopped
- 2 cloves garlic, minced
- 1 cup (250 mL) whole berry cranberry sauce
- 3 Tbsp (45 mL) apple cider vinegar
- 2 Tbsp (30 mL) brown sugar
- 2 Tbsp (30 mL) grated ginger root
- 1/2 tsp (2 mL) ground cinnamon
- 1/2 tsp (2 mL) ground nutmeg
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) ground black pepper
- 1 large peach, cut into slices
- Preheat oven to 400°F (200°C ). Season chops with salt and pepper.
- In large oven-proof skillet heat oil over medium-high heat. Sear chops on both sides and transfer pan to oven. Alternatively, brown chops in large frying pan on both sides and transfer to a rack on a rimmed baking sheet lined with foil for easy cleanup.
- Roast chops 5-6 minutes per side or until an instant-read thermometer registers 155 °F (68 °C). Remove chops from oven onto a clean plate and tent loosely with foil; let rest 3-5 minutes before serving with chutney.
For the chutney:
- In small saucepan over medium-high heat, heat oil. Add onion and garlic; sauté until softened, about 5 minutes. Add remaining ingredients, except peach slices; simmer, about 3 minutes.
- Add peach slices and simmer an additional 1-2 minutes, depending on firmness of peach.
Tip: Chops and other cuts from the loin are their tender and juicy best when cooked to a rosy centre. Always allow larger cuts of meat to rest for a few minutes before serving.
1 Pork Loin Chop 3 Tbsp (45 mL) Chutney
|Total Fat||9 g|
|Saturated Fat||1.5 g|
Source: Manitoba Pork