Pork with Cranberry Fig Chutney

If pork is boring to you, try this Pork with Cranberry Fig Chutney. It’s a great way to zest up boneless chops!

Remember a couple of days ago when I posted this recipe for Cranberry Fig Chutney? And I promised I’d give you a recipe for a way to use it? Here ya go!

I don’t know about you, but I find pork chops to be rather…um…boring. Dry. Dull. With a fool proof method of cooking the chops and some zesty English-style chutney, this dish is anything but boring! It’s just darn delicious.

The Chutney

Yes, you’ll need to make a batch of the chutney. While you’re at it, why not double the recipe, and give one away as a homemade gift? 😀 Here’s the recipe.

The one piece of equipment your kitchen needs…

There is a piece of equipment that you’ll need to make this recipe. I might sound like a broken record, but if you don’t have one, do yourself a favor and invest in a cast iron skillet. I confess that years ago, I didn’t see the point of owning one. Now, I recognize that when treated properly, they are indestructible, pretty non-stick, and can be used to sear a steak and finish it in the oven. Awesome!

Speaking of “sear and finish” (see what I did there…?), that is the trick to making these chops juicy and delicious! Fry the chops in your skillet, 2 minutes per side, then throw the whole thing in the oven for 8 more minutes.

Spoon some chutney on top, and serve the rest at table so people can add some if they like.

BTW, I’ll be taking next week off to celebrate holidays with friends and family. Whatever you are celebrating, I wish you great love and deep healing.

💗,

Wendi

Pork with Cranberry Fig Chutney

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Holiday, MainCuisine: AIP, PaleoDifficulty: Easy

Servings

2

servings

Prep time

20

minutes

Cooking time

30

minutes

If pork is boring to you, try this Pork with Cranberry Fig Chutney. It’s a great way to zest up boneless chops!

Ingredients

• 1 1 recipe Cranberry Fig Chutney

• 2 2 One-inch boneless pork chops, 6 ozs. each

• 1 tsp 1 smoked salt

• 1/2 tsp 1/2 black pepper (omit for elimination phase of AIP)

• 2 TBSP 2 extra virgin olive oil

Directions

• Make the chutney. Preheat oven to 350ºF. Make cuts in the fat layer to score it and keep it from shrinking. Sprinkle salt and pepper (if using) evenly over pork chops. Heat olive oil in a cast iron skillet or other oven safe skillet over medium high heat. Fry chops for 2 minutes on each side.
• Place skillet and chops in the oven, and cook for 8 minutes, or until meat thermometer inserted in center reaches 140ºF. Serve with a dollop of chutney on top.

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