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Jerk Pork Chops With Peach Chutney

1 tb Paprika
1 ts Seasoned salt
1 ts Sage
1/2 ts Garlic powder
1/2 ts Pepper -- coarsely ground
1/2 ts Ground red pepper
1 lb Pork chops -- four 4-oz

Peach Chutney
16 oz Peach slices in juice - drain, reserve juice
1 tb Cornstarch
1/2 c Currants -- or raisins
1/4 c Raspberry vinegar
1 c Peeled apples -- chopped
1 Cinnamon stick
2 tb Brown sugar -- packed
2 tb Chopped onion
1 tb Lemon juice

Pour reserved juice into a 2-quart saucepan.

With a wire whisk, stir in cornstarch. Add remaining ingredients for chutney. Cook over medium heat, stirring often, for 5 to 8 minutes, or until currants are plumped and onion is soft. Remove cinnamon stick.

Keep chutney warm or serve cold. To serve cold, cover and refrigerate for at least 30 minutes.

In a small bowl, combine seasonings. Rub pork chops on both sides with seasoning mixture. Spray a 10-inch skillet with nonstick cooking spray and heat.

Add pork chops and cook over medium heat, turning once, for 6 to 8 minutes, or until browned and cooked through. Serve with chutney.

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