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Pork Chop with Granny Smith Apple Chutney
2 Servings
INGREDIENTS:
| 2 Pork Chops |
(7 oz. center cut) |
| 1 lb. |
Mashed Potatoes |
| 6-8 oz. |
French Green Beans |
| 1 cup |
Rice Wine Vinegar |
| 1/2 cup |
Honey |
| 1/2 cup |
Brown Sugar |
| 1/8 tsp. |
Ground Cinnamon |
| Pinch |
Cayenne Pepper |
| 1/3 tsp. |
Ground Coriander |
| 1/3 tsp. |
Cumin |
| 2 tsp. |
Curry Powder |
| 3 |
Granny Smith Apples |
| 1 Tbsp. |
Fresh Ginger |
| 1 (medium) |
Red Bell Pepper |
| 1 (medium) |
Red Onion |
| 12 oz. |
Chicken Stock |
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CHUTNEY:
- In a sauce pot over medium heat, combine vinegar, honey,
brown sugar, and spices. Heat and stir until well combined
and sugar is dissolved.
- Reserve 1/3 of peeled and diced apples, 1/3 of diced bell pepper,
and 1/3 of diced red onion. (This will be used to garnish sauce
after cooking.)
- Add remaining ingredients into sauce pot and simmer until apples
become tender (approx. 10- 15 minutes). Using an immersion or
stick blender, blend sauce until well combined and apples, onion,
and pepper are puréed into the sauce. The sauce will have the
consistency of a thin apple sauce.
- Add reserved apples, onions, and red pepper to sauce to garnish.
Remove from heat and keep warm until served.
PORK CHOP WITH GRANNY SMITH APPLE CHUTNEY:
- Grill pork chop to desired doneness and allow to rest while setting
up plates.
- Place hot mashed potatoes in the center of the plate. Place the
steamed green beans around the potatoes. Top the potatoes with
the grilled pork chop.
- Ladle the chutney over the pork chop and allow to run down over
potatoes and green beans.
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CHEF MIKE’S TIPS:
If you do not have an immersion or stick blender, this sauce can be
puréed in a regular blender. I have found the hand-held blenders to be
very handy when making sauces or combining ingredients.
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