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Saturday, February 7, 2015

Pork Chops with Blackberry Chutney

Chutney is a thick sauce of Indian origin that contains fruit, vinegar, sugar and spices. You can make  chutney with your favorite fruit and, depending on the spices you use, it will be sweet or spicy. Chutneys are also great with cheese!

This is a very easy recipe that looks amazing. You need about 1/2 hour to make the chutney and cook the pork chops. You can even make the chutney ahead and refrigerate it;  then leave the pork chops for the last minute.


Serves 4

2 tablespoons of extra virgin olive oil
4 pork chops

1 package of blackberries (6 oz.)
1 tablespoon of extra virgin olive oil
1 shallot (minced)
1/2 cup (packed) brown sugar
1/4 cup apple cider vinegar
1/4 cup water
1 garlic clove (minced)
1 tablespoon of mustard seeds
2 teaspoons of grated peeled ginger
1 bay leaf
salt and pepper

Start by making the blackberry chutney: Heat the oil in a small saucepan over medium heat and add the shallots, cook until shallot begins to soften, about 2 minutes.
Add sugar, vinegar, water, garlic, mustard seeds, ginger and bay leaf. Bring to a boil and cook over high heat for 2 minutes.
Add washed blackberries, bring to a gentle boil, cover and simmer over low heat for 8 minutes.
Uncover and continue cooking over medium heat until juices have thickened, about 10-12 minutes.
Season with salt and freshly ground pepper.
Serve at room temperature.

Continue by cooking the pork chops: Heat a skillet over high heat and add olive oil and pork chops; cook over medium heat until golden brown (about 4-5 minutes on each side depending on thickness of pork chop) flipping once. Season with salt and pepper.

Serve the pork chop covered with the blackberry chutney.


1 comment:

  1. All that blackberry chutney over the pork chops is making me drool.. these look awesome!