Pan Seared Pork Chops with Mango Chutney
By: Giangi Townsend
Published: Friday, August 5, 2011 - 1:26pm

Ingredients




4 bone in pork chops

1/3 cup dried Tart Cherries or golden raisins

½ cup brown sugar

3 tablespoons peeled minced fresh ginger

2 apples peeled and chopped

1 large mango, peeled, cut in small cubes

Juice from 2 large limes

1/3 cup of red wine vinegar

1 small can of pineapple slices with juice, pineapples chopped in large chunks

1 medium size onion, thinly sliced

3 tablespoon butter

Salt and pepper

1 tablespoon butter

2 tablespoons of parsley

Preparation

1 In a large saucepan combine all the above ingredients. Bring to a boil, reduce heat to maintain a simmer, and cook until all the solids are very tender and the liquid is reduced to a juicy, syrupy glaze, around 25 to 30 minutes. 2  3 When the chutney has been simmering for 15 minutes, season the chops with salt and pepper. In a large 12’ skillet, heat the remaining 1 tablespoon of butter over medium heat. Add the chops and cook until the first side is nicely brown, 3 to 5 minutes. Turn the chops and continue cooking until the second side is well browned and the chops are cooked through, 3 to 5 minutes. 4  5 Stir in the parsley into the chutney and adjust seasoning if need to. Serve the chops topped with the chutney. 6  7

About

You always hear peoples say:”never go grocery shopping while you are hungry”. Well there is a reason for that… you end up buying more than you actually need. And that is what I exactly did yesterday. The market had great looking mangoes, nice shiny plump apples that I could not pass up. I knew we wanted to have pork because my son requested. As I start to look at all my mangoes and apples purchased, I started to play with the idea of making a side sauce with it. Why not a Chutney? Right the way I started looking into all my cook books for a recipe. Either they sounded too spicy, or I did not have all the ingredients in hand, and I definitely was not returning to the store again. Heading back to my kitchen I started peeling, slicing and just plainly having fun with all the ingredients that I had in hand. Well…. the result was great. My son love it even though it was a bit sour for him, bur he ate his whole meal with gusto. As for me, I could not get enough of it… 
As with all Chutneys they will keep in the refrigerator for a couple of week, and I am thankful of that as I have more than I bargained for.