Lunch: Curried Pork Chops with Brandied Peach and Crabapple Chutney

Brandied peaches and spiced crabapples can be found in the specialty foods section of most supermarkets.Can be prepared in 45 minutes or less.

This recipe includes fertility superfoods such as:

Apples

Health and fertility benefits of Curried Pork Chops with Brandied Peach and Crabapple Chutney

Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 onion, diced
1 1/2 tablespoons vegetable oil
2 teaspoons balsamic vinegar
1 teaspoon curry powder
2 bottled brandied peaches, drained, reserving 1/4 cup syrup, and diced
4 whole spiced crabapples, cored and diced
1 teaspoon minced fresh parsley leaves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
two 1-inch-thick pork chops

Instructions

In a small skillet, cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder.
Transfer mixture to a small bowl and stir in peaches, crabapples and parsley.
Pat pork chops dry. In a small dish, stir together remaining 3/4 teaspoon curry powder, salt and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet, heat remaining 1/2 tablespoon oil over moderately high heat until hot, but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through. Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with chutney.

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