Lunch: Braised Pork Chops with Cranberry Walnut Chutney

Here's a tasty and festive holiday entrée for the winter season!

This recipe includes fertility superfoods such as:

Cranberries, Nuts, Walnuts

Health and fertility benefits of Braised Pork Chops with Cranberry Walnut Chutney

Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

4 loin-cut bone in pork chops
1 tablespoon salt-free Spike seasoning (or other all-purpose seasoning like Mrs. Dash)
1/2 teaspoon ground black pepper
Cooking spray
1 tablespoon olive oil, divided
1 large onion, sliced
1 1/2 cups low sodium, fat-free chicken broth
For Chutney
1 medium shallot (or small onion), diced
1/3 cup dried cranberries
1 tablespoon maple syrup
2 tablespoon balsamic vinegar
Dash crushed red pepper flakes
1/3 cup water
1/3 cup unsalted chopped walnuts

Instructions

Preheat the oven to 375 degrees F. 
Trim any visible fat from the pork chops and pat dry with a paper towel. Season both sides of each chop with the salt-free seasoning and black pepper.
Add 1 1/2 teaspoons of olive oil and a generous amount of cooking spray to an oven-safe dutch oven or a large skillet heated over high heat.
Once the oil is hot, sear each side of the four pork chops until golden brown on each side. 
Sprinkle the sliced onions over the pork chops and pour the broth on top.
Cover and bake in the oven for 45 minutes or until the pork chops are fork tender.
While the pork chops are braising, add the remaining 1 1/2 teaspoons of olive oil to a small nonstick skillet over medium heat. Add the shallots (or onions) and sauté until they begin to caramelize.
Add the remaining chutney ingredients except the nuts and simmer until almost all of the liquid evaporates and the chutney is thick and syrupy.
Stir in the nuts and remove from the heat. Set aside to cool slightly. The chutney should be served at room temperature.
Once the pork chops are done braising, remove the chops from the dutch oven and set aside, leaving the onions and liquid in the pan. Put the dutch oven back on top of the stove over medium high heat. Simmer until almost all of the liquid is evaporated. Pour over the pork chops.
Serve one pork chop with ¼ of the onions and 2 tablespoons of the chutney
Chef Tip: The chutney is also excellent served cold. Use it like any other condiment.

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