Spiced Pork Chops with Grape Chutney
Prep Time
Serves
Cooking Mode
1 tsp garlic powder
½ tsp each smoked paprika and salt
pinch cayenne pepper
4 pork chops (each 6 oz /175 g bone-in or 4 oz/125 g boneless)
2 tbsp canola oil
2 cups halved, seedless red grapes
2 shallots, finely diced
⅓ cup sugar
¼ cup red wine vinegar
1 tsp garlic powder
½ tsp each smoked paprika and salt
pinch cayenne pepper
4 pork chops (each 6 oz /175 g bone-in or 4 oz/125 g boneless)
2 tbsp canola oil
2 cups halved, seedless red grapes
2 shallots, finely diced
⅓ cup sugar
¼ cup red wine vinegar
Directions
1Mix together garlic powder, smoked paprika, salt and cayenne pepper; set aside. Pat dry pork chops with paper towel. Rub spice mixture onto all sides of chops. Heat oil in large skillet set over medium-high heat. Cook chops 3 to 5 min. per side, until browned and internal temperature reaches 71˚C (160˚F).
2Meanwhile, in medium saucepan, stir together grapes, shallots, sugar and vinegar. Bring to a boil then reduce to a rapid simmer for 8 to 10 min., until grapes and shallots soften. Cool about 5 min. to let sauce to thicken slightly. Serve pork chops with chutney.
Tips
1
Serve pork chops and chutney with roasted carrots and potatoes.
2
Alternatively, spice pork chops with a mixture of 1 tsp (5 mL) paprika, 1 tsp (5 mL) ground cumin, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) ground cinnamon.
3
Serve leftover chutney with Brie or mozzarella.
Disclaimer
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Personal Note
Personal Note
