Spiced Pork Chops with Apple Chutney and Haricot Verts
By ruhroh
Apple chutney is a heart-warming topping for pork in this family-friendly dinner of spicy, boneless chops. Bon Apetit!
Ingredients
- CHUTNEY
- 1 tablespoon butter
- 5 cups (1/4-inch) cubed peeled apple (about 3 apples)
- 1/4 cup dried cranberries
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 2 teaspoons minced peeled fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/8 teaspoon ground allspice
- PORK
- 3/4 teaspoon ground chipotle chile pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 4 (4-ounce) boneless center-cut pork loin chops, trimmed
- Cooking spray
- 12 ounces haricots verts or French green beans
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 garlic cloves, sliced thinly
Details
Adapted from myrecipes.com
Preparation
Step 1
PREPARE THE CHUTNEY
Melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
PREPARE THE PORK
While chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.
Slender haricots verts (French green beans) are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves; cook 5 minutes or until garlic is lightly browned.
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