RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1658
| View Recipe |
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| Recipe Name: |
Spicy Maple Glazed Pork Chops with Apple Ginger Chutney |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.50
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| # Sides Included: |
1 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.5 Cups syrup, Maple
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Directions:
Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer. Mix all ingredients until well combined. Preheat oven to 400 degrees. In a small bowl, combine the chile powders and garlic. Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture.
In a large roasting pan, roast the loin until medium rare, about 40 minutes. When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side. |
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Apple Ginger Chutney
(Add to shopping list) :
0.5 Cup onion, red coarsely chopped
2 Tablespoons ginger root finely diced
0.5 Cup vinegar, red wine
1 to taste salt and pepper
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Directions:
Prepare oranges by removing zest, slicing fine and cutting flesh into segments.
In a large saucepan over medium heat, melt the butter and sauté the onion and jalapeno until the onion is translucent. Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and the orange segments.
Pour the chutney into a bowl and allow to cool to room temperature. Mix in the cilantro, red bell pepper and salt and pepper to taste. |
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| Nutrition per Serving: |
| Calories: |
287 |
Total Carbs: |
37.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
14.9 |
Fat: |
6.9 |
Protein: |
9.66 |
| Fiber: |
6.53 |
Sodium: |
214.90 |
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