Pork Chops with Cider-Mustard Chutney & Spiced Beet Salad
Prep: 15 minutes
Cook/Broil: 22 minutes • Serves: 2
Cider-Mustard Chutney
1 Golden Delicious or Fuji apple, peeled, cored and cut into 1/4-inch pieces
1 tablespoon PICS extra virgin olive oil
1/2cup Market 32 apple cider
1 teaspoon ground mustard powder
1/4cup dry white wine (such as Sauvignon Blanc)
2 tablespoons PICS unsalted butter, softened
2 teaspoons chopped fresh thyme leaves plus additional sprigs for garnish (optional)
1/4teaspoon PICS salt
1/4teaspoon PICS ground black pepper
Spiced Beet Salad
1 medium beet (about 5 ounces)
2 tablespoons PICS extra virgin olive oil
2 tablespoons PICS honey
1 tablespoon fresh lemon juice
1/4teaspoon PICS salt
1/4teaspoon PICS ground black pepper
1/8 teaspoon PICS ground cinnamon
1 pinch ground clove
1/4cup thinly sliced red onion
Pork Chops
1 tablespoon PICS extra virgin olive oil
1/4 teaspoon PICS salt
1/4teaspoon PICS ground black pepper
1.Prepare Cider-Mustard Chutney: Heat large skillet over medium-high heat until hot. Add shallots, apple and oil; cook 5 minutes, stirring occasionally. Stir in apple cider and mustard powder; reduce heat to medium. Cook 10 minutes or until browned and tender, stirring occasionally; stir in remaining ingredients.
2.Meanwhile, prepare Spiced Beet Salad: Position oven rack 6 to 8 inches from source of heat; preheat broiler. With largest holes of box grater, grate carrots and beet. You should have about 1-1/2 cups carrots and 1½ cups beet. In medium bowl, whisk together oil, honey, lemon juice, salt, pepper, cinnamon and clove. Add onion, carrots and beet; toss until well combined. Makes about 3 cups.
3.Prepare Pork Chops: Coat pork chops with oil; sprinkle with salt and pepper. Place pork chops on broiler pan; broil 7 minutes or until internal temperature reaches 145°, turning once halfway through cooking. Serve pork chops topped with chutney along with beet salad; garnish with thyme sprigs, if desired.
Approximate nutritional values per serving:
847 Calories, 50g Fat (16g Saturated), 91mg Cholesterol,
1030mg Sodium, 58g Carbohydrates, 7g Fiber, 48g Protein
Chef Tip:
Spiced Beet Salad can be prepared, covered and refrigerated up to 1 day. Let stand at room temperature 20 minutes before serving. Cider-Mustard Chutney can be prepared, covered and refrigerated up to 1 day; reheat before serving.