4 Serves
58 Mins
In a large saucepan, combine the chutney ingredients. Bring to a boil, then reduce heat to a simmer and cook for 25 to 30 minutes until the solids are tender and the liquid has reduced to a syrupy glaze.
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Vitamin K
62 µg / 120 µgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
6 µg / 400 µgCalcium
15 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
3 mg / 1,250 mgPotassium
199 mg / 4,700 mgSodium
507 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
6 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
After the chutney has simmered for 15 minutes, season the pork chops with salt and black pepper.
Heat the butter in a large skillet over medium heat. Add the seasoned pork chops and sear for 3 to 5 minutes per side until golden brown and cooked through.
Stir the fresh parsley into the finished chutney, adjust the seasoning to taste, and serve the chops topped with the warm chutney.
16
g76
g15
g
