Pork Chops with Persimon® Chutney
Preparation
Here’s a recipe game changer: Replace the apple sauce you might typically serve with pork chops with this tasty Persimon® chutney. Persimon® and pork chops are the most dynamic of duos!
In a small saucepan, add the olive oil and sauté the shallot on medium low heat until soft and translucent. Add the pine nuts and stir till lightly toasted, 4 minutes. Add the remaining ingredients and simmer on low for 15 minutes.
Sprinkle the chops generously with salt and pepper on both sides. Heat a large skillet to medium high and add 1 tsp (5 ml) olive oil. Put in the pork chops and sear for 5 minutes. Turn over and brown well on the second side for a total of 10 minutes. Add the Persimon® chutney to the skillet and sprinkle with cilantro. Place a lid on the skillet and simmer on low for 5 minutes. Transfer the pork chops to a serving plate and top with compote.
Makes 4 servings.
Source: persimon.eu
Nutritional Facts
PER SERVING: 451 calories, 23 g fat, 6 g saturated fat, 79 mg cholesterol, 678 mg sodium, 35 g carbohydrates, 4 g fibre, 25 g sugars, 30 g protein. % RDI: 6% calcium, 10% iron, 8% vitamin A, 20% vitamin C.
Source: persimonsays.com
45 minutes
- Chutney:
- 15 ml olive oil
- 1/4 cup shallots, finely diced
- 3 tbs pine nuts
- 2 cups Persimon, peeled and diced
- 30 ml lemon juice
- 125 ml water
- 1 tsp ginger, minced
- 1/4 cup sugar
- 1 tsp ground coriander
- 1/2 tsp Pimentón de La Vera
- 1/4 tsp red chili flakes
- 1/2 tsp salt
- 4 bone-in loin pork chops, cut 1-inch (2.5 cm) thick
- Salt and pepper to taste
- 5 ml olive oil
- 1 tbs fresh cilantro, chopped
- Chutney:
- 0.653 fl. oz olive oil
- 1/4 cup shallots, finely diced
- 3 tbs pine nuts
- 2 cups Persimon, peeled and diced
- 1.181 fl. oz lemon juice
- 4.524 fl. oz water
- 1 tsp ginger, minced
- 1/4 cup sugar
- 1 tsp ground coriander
- 1/2 tsp Pimentón de La Vera
- 1/4 tsp red chili flakes
- 1/2 tsp salt
- 4 bone-in loin pork chops, cut 1-inch (2.5 cm) thick
- Salt and pepper to taste
- 0.301 fl. oz olive oil
- 1 tbs fresh cilantro, chopped
- Chutney:
- 0.063 cup olive oil
- 1/4 cup shallots, finely diced
- 3 tbs pine nuts
- 2 cups Persimon, peeled and diced
- 0.127 cup lemon juice
- 0.528 cup water
- 1 tsp ginger, minced
- 1/4 cup sugar
- 1 tsp ground coriander
- 1/2 tsp Pimentón de La Vera
- 1/4 tsp red chili flakes
- 1/2 tsp salt
- 4 bone-in loin pork chops, cut 1-inch (2.5 cm) thick
- Salt and pepper to taste
- 0.021 cup olive oil
- 1 tbs fresh cilantro, chopped