Pork Chops with Hot Chutney Sauce

Makes 4
Prep 15 m
Cook 15 m

Ingredients

Potatoes:

Pork Chops:

Directions

Potatoes:

  1. 1 of 3 Place potatoes in a large pot and cover with cold water. Add 1 teaspoon of the salt. Bring to a boil over high heat. Reduce heat to medium and simmer for 15 minutes or until tender.
  2. 2 of 3 Heat milk and butter in a small saucepan until butter is melted.
  3. 3 of 3 Drain potatoes and return to pot. Add the milk mixture and the remaining 1/2 teaspoon salt and mash potatoes until smooth. Keep warm.

Pork Chops:

  1. 1 of 4 While potatoes are cooking, place the pork chops between plastic wrap on a flat work surface. Pound with a mallet or rolling pin to 1/2-inch thickness. Season the pork chops with 1/4 teaspoon of the salt and the black pepper. Coat in the flour, shaking off any excess.
  2. 2 of 4 Heat 12-inch nonstick saute pan or skillet briefly over medium-high heat; add butter. When it sizzles, add the chops and saute for 2 minutes per side. Remove chops and keep warm.
  3. 3 of 4 Add the onion to the skillet and cook for 2 minutes, stirring until golden (do not let burn). Add the curry powder and cook for 1 minute. Add the apple cider, chopped apple, chutney, ginger and remaining 1/4 teaspoon salt. Bring to a simmer and simmer 1 minute. Add the chops back into the skillet; simmer, uncovered, over medium heat for 2 minutes, turning halfway through cooking.
  4. 4 of 4 Serve the pork chops and chutney sauce with the mashed potatoes. Makes 4 servings.
Nutrition Information for Pork Chops with Hot Chutney Sauce
Servings Per Recipe: 4
Per Serving: 7 g sat. fat, 675 mg sodium, 4 g fiber, 530 kcal cal., 62 g carb., 39 g pro., 117 mg chol., 15 g Fat, total
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Printed from FamilyCircle.com 09/25/2018