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
2 Serving(s)
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
- 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.
- 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.
- 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: 48gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe