Pork Chops with Tomato Chutney

4 Ratings
  • 5 2
  • 4 2
  • 3 0
  • 2 0
  • 1 0

For a quick appetizer, spread softened goat cheese or cream cheese on crackers, and spoon chutney on top. It can also be used as a filling for omelets or as a topping for baked potatoes.

Everyday Food, June 2004

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Recipe Summary

prep:
30 mins
total:
35 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (3)

4 Ratings
  • 5 2
  • 4 2
  • 3 0
  • 2 0
  • 1 0
Martha Stewart Member
08/17/2008
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.
Martha Stewart Member
04/11/2008
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.
Martha Stewart Member
03/06/2008
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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