Here’s a recipe game changer: Replace the apple sauce you might typically serve with pork chops with this tasty Persimon® chutney. Persimon® and pork chops are the most dynamic of duos!
1 tbsp (15 ml) olive oil
1/4 cup (60 ml) shallots, finely diced
3 tbsp (45 ml) pine nuts
2 cups (500 ml) Persimon®, peeled and diced
2 tbsp (30 ml) lemon juice 1/2 cup (125 ml) water
1 tsp (5 ml) ginger, minced
1/4 cup (60 ml) sugar
1 tsp (5 ml) ground coriander
1/2 tsp (2 ml) paprika 1/4 tsp ( 1ml) red chili flakes
1/2 tsp (2 ml) salt4 bone-in loin pork chops, cut 1-inch (2.5 cm) thick
salt and pepper to taste
1 tsp (5 ml) olive oil
1 tbsp (15 ml) fresh cilantro, chopped
In a small saucepan, add the olive oil and sauté the shallot on medium low heat until soft and translucent. Add the pine nuts and stir till lightly toasted, 4 minutes. Add the remaining ingredients and simmer on low for 15 minutes.
Sprinkle the chops generously with salt and pepper on both sides. Heat a large skillet to medium high and add 1 tsp (5 ml) olive oil. Put in the pork chops and sear for 5 minutes. Turn over and brown well on the second side for a total of 10 minutes. Add the Persimon® chutney to the skillet and sprinkle with cilantro. Place a lid on the skillet and simmer on low for 5 minutes. Transfer the pork chops to a serving plate and top with compote.
Makes 4 servings
PER SERVING: 451 calories, 23 g fat, 6 g saturated fat, 79 mg cholesterol, 678 mg sodium, 35 g carbohydrates, 4 g fibre, 25 g sugars, 30 g protein. % RDI: 6% calcium, 10% iron, 8% vitamin A, 20% vitamin C.