Best Chutney Pork Chops Or Chicken Breasts Recipes

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CHICKEN FRIED PORK CHOPS WITH CHUNKY PEAR CHUTNEY



Chicken Fried Pork Chops with Chunky Pear Chutney image

Provided by Sunny Anderson

Categories     main-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Vegetable shortening, for frying
8 pork chops, bone-in, 1/2-inch thick
Salt and freshly ground black pepper, for seasoning, plus 1/2 teaspoon pepper
2 eggs
1 tablespoon water
1/4 teaspoon cayenne pepper
1 cup all-purpose flour
1/2 cup cornstarch
Chunky Pear Chutney, recipe follows
2 tablespoons butter
3 Bartlett pears, peeled and cored, cut into 1-inch pieces
1/2 cup cider vinegar
1/2 cup raw cane sugar
1/2 cup golden raisins
1 jalapeno pepper, minced
1 (1-inch) piece fresh ginger, minced
1/2 tablespoon pink peppercorns
1/2 teaspoon smoked paprika
1/2 teaspoon hot paprika
1/2 teaspoon allspice
Salt

Steps:

  • Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F.
  • While shortening is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
  • In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops.

PORK CHOPS WITH PEAR CHUTNEY



Pork Chops with Pear Chutney image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 15

1 shallot, diced
3 tablespoons cider vinegar
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1 1-inch piece peeled fresh ginger, cut into coins
1 teaspoon Madras curry powder
1 cinnamon stick
Kosher salt
Pinch crushed red pepper
3 pears, peeled, cored, and cut in large dice
2 tablespoons dried cranberries
2 tablespoons chopped fresh cilantro
8 thin bone-in pork chops, each about 4 ounces
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
  • For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

Nutrition Facts : Calories 453, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 326 milligrams, Carbohydrate 33 grams, Fiber 4.5 grams, Protein 31 grams

CHUTNEY PORK CHOPS OR CHICKEN BREASTS



Chutney Pork Chops or Chicken Breasts image

A tangy, BBQ style meal- is listed as chicken breasts, but could just as well use pork chops, and can bake in oven or use the slow cooker.

Provided by didyb

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts (or 4 boneless pork chops)
1/2 cup catsup
3/4 cup chutney (Major Grey)
1/4 cup lemon juice
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1/4 cup water

Steps:

  • Slow Cooker- mix all of the sauce in the slow cooker.
  • add the meat and cook low 8 hours-high 4 hours.
  • Oven- mix all of the sauce together.
  • Lightly spray pan.
  • put in meat and top with sauce.
  • cook 350 for 1 hour.

Nutrition Facts : Calories 177.6, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 440.5, Carbohydrate 12.8, Fiber 0.1, Sugar 10.8, Protein 27.8

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