Pork Chops With Chutney Sauce
- 1 of 4 Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 2 of 4 Heat oil in large skillet over medium-high heat. Add pork chops; brown, about 4 minutes per side. Transfer to paper toweling to drain.
- 3 of 4 Reduce heat to medium. Gradually whisk flour into pan drippings; cook, whisking, 1 to 2 minutes. Whisk in chutney, apple juice, mustard, ginger and remaining salt and pepper; cook, stirring, until thickened and bubbly, 2 minutes.
- 4 of 4 Return chops to skillet, turning to coat; cook 4 to 6 minutes, until chops are no longer pink in center and internal temperature registers 160 degrees F on instant-read thermometer. Makes 4 servings.
Servings Per Recipe: 4
Per Serving: 58 mg chol., 670 mg sodium, 14 g Fat, total, 19 g carb., 1 g fiber, 4 g sat. fat, 21 g pro., 283 kcal cal.