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Pork Chops with Tomato Chutney

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    This sweet-and-sour chutney can be used in many ways; double the recipe and you can refrigerate the extra in an airtight container up to one week. For a quick appetizer, spread softened goat cheese or cream cheese on crackers or toasted bread, and spoon chutney on top. It can also be used as a filling for omelets or as a topping for baked potatoes. When chilled, the chutney makes a delicious condiment for a roast beef sandwich.
    Everyday Food, June 2004
    • Prep Time 30 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    Ingredients

    • 3 tablespoons olive oil
    • 1 medium onion, chopped (about 1 cup)
    • 1 teaspoon mustard seeds
    • 1 can (14.5 ounces) whole tomatoes, with juice
    • 1/4 cup cider vinegar
    • 1/4 cup golden raisins
    • 4 teaspoons dark-brown sugar
    • Coarse salt and ground pepper
    • 4 pork loin chops, (each 1/2 inch thick and 6 to 8 ounces)

    Directions

    1. Make chutney: Heat 1 tablespoon oil in a small skillet over medium heat. Add onion and mustard seeds; cook, stirring occasionally, until onion is golden, about 8 minutes.
    2. Add tomatoes, breaking them up with a spoon. Stir in vinegar, raisins, sugar, and 1/4 cup water; season with salt and pepper. (Yellow raisins, which are plumper and sweeter than dark ones, are often used to make chutneys.) Bring to a boil, and reduce heat; simmer, stirring occasionally, until mixture has thickened, about 15 minutes. Set chutney aside.
    3. Meanwhile, generously season both sides of pork chops with salt and pepper. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook pork (in two batches, if necessary) until browned and cooked through, 3 to 4 minutes per side. Serve with chutney.

    Recipe Reviews

    Review This Recipe
    • Marthaisgenius
      17 Aug, 2008

      This chutney is soooo tasty and versatile. I was putting it on hot dogs by week's end and loving it! I think I did use a little less brown sugar than what was called for, so maybe the previous comment is right about it being too sweet.

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    • ChristinaD
      11 Apr, 2008

      This was good. The only thing I would tweak is the chutney. It came out a little sweet for my tastes. I might scale down some of the sugar.

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    • sandygluck
      6 Mar, 2008

      If pork's not your thing this chutney is also good with chicken or even spread on a cracker along with cream cheese or goat cheese.

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