Spiced Maple Glazed Pork Chops with Pear Chutney Recipe

Ingredients

Pear Chutney

  • 2 cups pearsdiced, 1/2-inch (Barlett)
  • 1 cup fenneldiced, 1/2-inch
  • 1 cup butternut squashdiced, 1/2-inch
  • 3 pieces fresh ginger1/4-inch slice
  • 1/2 cup pomegranate juiceor cranberry juice
  • 1/4 cup apple cider vinegaror lemon juice
  • 1 tablespoon honeyor maple syrup, more to taste
  • 1/4 cup pomegranate arils
  • 1 teaspoon dijon mustard
  • 4 mint leavesthinly sliced

Spiced Pork Chops

  • 1 pound boneless pork chops1/2-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 pepperfreshly ground
  • 2 tablespoons olive oil
  • 1 teaspoon pure maple syrup

Instructions

Pear Chutney

  1. 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.
  2. Turn off heat and stir in 1 teaspoon mustard. Set aside.

Spiced Pork Chops

  1. 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.
  2. 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

  1. 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%

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