Ingredients
Pear Chutney
- 2 cups pears, diced, 1/2-inch (Barlett)
- 1 cup fennel, diced, 1/2-inch
- 1 cup butternut squash, diced, 1/2-inch
- 3 pieces fresh ginger, 1/4-inch slice
- 1/2 cup pomegranate juice, or cranberry juice
- 1/4 cup apple cider vinegar, or lemon juice
- 1 tablespoon honey, or maple syrup, more to taste
- 1/4 cup pomegranate arils
- 1 teaspoon dijon mustard
- 4 mint leaves, thinly sliced
Spiced Pork Chops
- 1 pound boneless pork chops, 1/2-inch thick, Smithfield All Natural Fresh Pork
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 teaspoon pure maple syrup
Instructions
Pear Chutney
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In a medium sized pan add cranberry juice, apple cider vinegar and honey; stir to mix. Add pears, fennel, butternut squash and ginger slices. Bring to a boil over medium-high heat, then reduce to medium heat. Cook for 10 minutes, until pears and fennel are crisp-tender. Add pomegranates, cover and cook another 3 minutes, or until butternut squash is tender but not mushy. Remove ginger slices and discard.
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Turn off heat and stir in 1 teaspoon mustard. Set aside.
Spiced Pork Chops
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In a small bowl combine all spice ingredients; garlic powder, onion powder, paprika, cinnamon, chili powder, salt, and pepper. Evenly sprinkle 1/4 teaspoon of seasoning on each side of the pork.
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Heat a large pan over medium heat. Add two tablespoons olive oil to a pan. Once hot carefully add pork chops to pan. Cook 3 minutes on one side, flip and cook for another 3 minutes. Turn off the heat and then lightly drizzle about 1/4 teaspoon maple syrup on the tops of each pork chop. For medium rare, cook to an internal temperature of 135-140°F (followed by a three-minute rest). If you like your pork a little more done, you can cook them to an internal temperature of 160°F.
Serving
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Serve one pork chop topped with pear chutney. Garnish with freshly sliced mint leaves and cracked black pepper. Enjoy!
Nutrition Facts
Calories 295 Calories from Fat 117
% Daily Value*
Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 76mg 25%
Sodium 456mg 19%
Potassium 352mg 10%
Carbohydrates 24g 8%
Fiber 2g 8%
Sugar 15g 17%
Protein 22g 44%
Vitamin A 2750IU 55%
Vitamin C 51.2mg 62%
Calcium 60mg 6%
Iron 1.4mg 8%