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Pork Chops with Fall Pear Chutney
The chutney works nicely using any type of pear or a mix of pears. Use pears that are slightly firm or just barely ripe, so the chutney keeps some shape.Serve with brown rice mixed with toasted almonds and steamed green beans. Recipe may be halved and may be frozen.
4 tsp. olive oil, divided
1/2 cup finely diced red onion
1 Tbsp. minced fresh ginger
6 Tbsp. apple cider vinegar
1/4 cup packed light brown sugar
1 Tbsp. maple syrup
1/4 tsp. allspice
1/4 tsp. salt
5 just-ripe pears, peeled and diced to 1-inch cubes
1/2 cup raisins
18 fresh mint leaves, divided
6 center-cut pork chops, boneless or bone-in
1/2 tsp. freshly ground black pepper
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Pork Chops with Fall Pear Chutney

Pork Chops with Fall Pear Chutney

Pork Chops with Fall Pear Chutney
  • Servings:Serves 6
  • Prep Time:30 minutes
  • Cook Time:22 minutes
1. In a medium saucepan, heat 2 tsp. oil over medium heat and saute onion until translucent, 5 minutes. Stir in ginger and saute another 2 minutes. Add vinegar, brown sugar, maple syrup, allspice, and salt and bring to a boil. Add pears and raisins, cover, and cook on medium-low heat 5 to 7 minutes, until pears are slightly tender, but not mushy. Turn off heat. Cut 12 of the mint leaves into thin slivers and stir into the chutney. Let chutney sit, covered, to thicken a bit while you cook the pork.
2. Preheat oven to 375 degrees F.
3. Rub pork on both sides with remaining 2 tsp. olive oil and black pepper. Heat alarge nonstick skillet over medium-high heat. Pan-sear pork 4 to 5 minutes per side, cooking in batches if needed to avoid overcrowding. Check doneness using an instant-read thermometer. Thin, boneless chops may be done cooking at this point — the thermometer should read 140 degrees F to 145 degrees F. Thicker chops will need more cooking. If additional cooking is needed, spray a baking sheet with vegetable cooking spray, place chops on it, and finish cooking in the oven for 12 to 15 minutes, depending on the thickness, or until the thermometer reads 140 degrees F to 145 degrees F.
4. To serve, place chops on 6 plates. Spoon the warm chutney over one side of the pork. Garnish with a whole mint leaf.
Source: Hannaford Fresh Magazine, September - October 2009