Jerk pork chops with peach chutney
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Paprika |
| 1 | teaspoon | Seasoned salt |
| 1 | teaspoon | Sage |
| ½ | teaspoon | Garlic powder |
| 16 | ounces | Peach slices in juice - -- |
| Drain, reserve juice | ||
| 1 | tablespoon | Cornstarch |
| ½ | cup | Currants -- or raisins |
| ¼ | cup | Raspberry vinegar |
| ½ | teaspoon | Pepper -- coarsely ground |
| ½ | teaspoon | Ground red pepper |
| 1 | pounds | Pork chops -- four 4-oz |
| 1 | cup | Peeled apples -- chopped |
| 1 | Cinnamon stick | |
| 2 | tablespoons | Brown sugar -- packed |
| 2 | tablespoons | Chopped onion |
| 1 | tablespoon | Lemon juice |
Directions
PEACH CHUTNEY
Recipe by: Land O Lakes Eating Right, Eating Light Pour reserved juice into a 2-quart saucepan.
With a wire whisk, stir in cornstarch. Add remaining ingredients for chutney. Cook over medium heat, stirring often, for 5 to 8 minutes, or until currants are plumped and onion is soft. Remove cinnamon stick.
Keep chutney warm or serve cold. To serve cold, cover and refrigerate for at least 30 minutes.
In a small bowl, combine seasonings. Rub pork chops on both sides with seasoning mixture. Spray a 10-inch skillet with nonstick cooking spray and heat.
Add pork chops and cook over medium heat, turning once, for 6 to 8 minutes, or until browned and cooked through. Serve with chutney.
Recipe By :
From: Meg Antczak Date: 10-07-95 (20:36) (163) Fido: Interco