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.
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.
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