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Pork Chops with Fall Pear Chutney

Pork Chops with Fall Pear Chutney

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 22 minutes

Ingredients: Add ingredients to List

Pork Chops with Fall Pear Chutney
4 teaspoon olive oil
1/2 cup red onion
1 tablespoon Fresh ginger root, minced
6 tablespoon Apple cider vinegar
1/4 cup Light brown sugar packed
1 tablespoon Maple syrup
1/4 teaspoon Ground allspice
1/4 teaspoon Salt
5 each Pears, fresh, bosc, peeled, cored, cut into slices
1/2 cup Raisins
18 each Herb, peppermint, fresh, leaves
6 each Boneless center loin pork chops, cut 1" thick
1/2 teaspoon Black pepper, ground

directions:

1. In a medium saucepan, heat 2 tsp. oilover medium heat and saute onion untiltranslucent, 5 minutes. Stir in ginger andsaute another 2 minutes. Add vinegar,brown sugar, maple syrup, allspice, and saltand bring to a boil. Add pears and raisins,cover, and cook on medium-low heat 5 to7 minutes, until pears are slightly tender,but not mushy. Turn off heat. Cut 12 of themint leaves into thin slivers and stir intothe chutney. Let chutney sit, covered, tothicken a bit while you cook the pork.
2. Preheat oven to 3750F.
3. Rub pork on both sides with remaining2 tsp. olive oil and black pepper. Heat alarge nonstick skillet over medium-highheat. Pan-sear pork 4 to 5 minutes perside, cooking in batches if needed toavoid overcrowding. Check donenessusing an instant-read thermometer. Thin,boneless chops may be done cooking atthis point ? the thermometer shouldread 140degreesF to 145degreesF. Thicker chops willneed more cooking. If additional cookingis needed, spray a baking sheet withvegetable cooking spray, place chops onit, and finish cooking in the oven for 12to 15 minutes, depending on the thickness,or until the thermometer reads140degreesF to 145degreesF.
4. To serve, place chops on 6 plates.Spoon the warm chutney over one side ofthe pork. Garnish with a whole mint leaf.
Source: Hannaford Fresh Magazine, September - October 2009

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Quantity Ingredients  
4 teaspoon olive oil  
1/2 cup red onion  
1 tablespoon Fresh ginger root, minced  
6 tablespoon Apple cider vinegar  
1/4 cup Light brown sugar packed  
1 tablespoon Maple syrup  
1/4 teaspoon Ground allspice  
1/4 teaspoon Salt  
5 each Pears, fresh, bosc, peeled, cored, cut int  
1/2 cup Raisins  
18 each Herb, peppermint, fresh, leaves  
6 each Boneless center loin pork chops, cut 1" thi  
1/2 teaspoon Black pepper, ground  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 3842 kcal (192%)
Calories from Fat 1746 kcal (0%)
Total Fat 194 g (298%)
Saturated Fat 45 g (225%)
Cholesterol 1405 mg (468%)
Sodium 1146 mg (47%)
Total Carbohydrates 50 g (16%)
Dietary Fiber 10 g (40%)
Protein 477 g (795%)
Vitamins
Vitamin A 155 IU (3%)
Vitamin C 12 mg (20%)
Minerals
Calcium 193 mg (3%)
Iron 24 mg (40%)
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