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Pork Chops with Apple-Shallot Chutney & Spiced Beet Salad

Our Pork Chops with Apple-Shallot Chutney and Spiced Beet Salad recipe is the perfect meal for two

Dinner,Pork
35 mins
2 Serving(s)
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Pork Chops with Apple-Shallot Chutney & Spiced Beet Salad

Ingredients

Apple-Shallot Chutney

  • 1 tbsp. extra-virgin olive oil
  • 3 shallots, thinly sliced
  • 1 Golden Delicious or Fuji apple, peeled, cored and cut into 1/4-inch pieces
  • 1/2 cup apple cider
  • 1 tsp. ground mustard powder
  • 1/4 cup dry white wine (such as Chardonnay, Pinot Grigio or Sauvignon Blanc) or water
  • 2 tbsp. unsalted butter
  • 2 tsp. fresh thyme leaves, chopped, plus sprigs for garnish
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Spiced Beet Salad

  • 2 carrots
  • 1 red beet, ends trimmed
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. pure honey
  • 1 tbsp. fresh lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 cup red onion, thinly sliced

Pork Chops

  • 2 thick-cut pork loin rib chops
  • 1 tbsp. extra-virgin olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper

Instructions

  1. Prepare Apple-Shallot Chutney: In twelve-inch skillet, heat oil over medium-high heat. Add shallots and apple; cook five minutes, stirring occasionally. Stir in apple cider and ground mustard; reduce heat to medium. Cook 10-12 minutes longer or until browned and tender, stirring occasionally; stir in remaining ingredients. Cook 2-3 additional minutes or until heated through.
  2. Meanwhile, prepare Spiced Beet Salad: Position oven rack 6-8 inches from source of heat; preheat broiler. With largest holes of box grater, grate carrots and beet. You should have about 1 1/2 cups carrots and 1 1/2 cups beet. In medium bowl, with whisk, stir oil, honey, lemon juice, salt, pepper, cinnamon and clove. Add onion, carrots and beet; toss until well combined. Makes about three cups.
  3. Prepare Pork Chops: Coat pork chops with oil; sprinkle with salt and pepper. Place pork chops on broiler pan; broil 6-8 minutes or until internal temperature reaches 145°F, turning once halfway through cooking. Serve pork chops topped with chutney along with beet salad; garnish with thyme sprigs, if desired.

Nutrition Facts

847 Calories Per ServingFat: 50gSaturated Fat: 16gCholesterol: 91mgSodium: 1030mgCarbohydrates: 58gFiber: 7gSugars: 43gProtein: 48g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe