Pork Chops With Peach Ginger Chutney Recipes

GRILLED PORK CHOPS WITH GINGER PEACH CHUTNEY

Steps:

• In a saucepan, combine the peaches, ginger, onion, sugar, thyme and salt & pepper.
• Bring to a boil over medium heat, and simmer for about 20 minutes. Make sure to stir occasionally to help break down the peaches.
• Once the 20 minutes are up, remove the chutney from the heat, remove the ginger and thyme and set aside.
• Preheat your BBQ to a medium-high heat.
• Add your chops, and season to your liking (we like to just add seasoning salt).
• Grill for about 6 minutes per side or until the juices run clear. The internal temperature of the chops should be 160 degrees.

PORK CHOPS WITH PEACH-GINGER CHUTNEY

Steps:

• Combine the peaches, ginger, shallot, sugar, thyme and a pinch of salt and pepper and 1 Tablespoon of water in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low and simmer, stirring occasionally, until the peaches have collapsed and released their juices, about 20 minutes; discard the ginger. Cover and set aside.
• Meanwhile, combine the flour, 1 teaspoon of salt and 1/4 teaspoon pepper in a wide shallow dish and stir to combine. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess and transfer to a clean plate. Discard any remaining flour. Heat the oil in a large skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden brown all over and cooked through (time will vary depending on the thickness of your chops).
• Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper. Transfer the pork chops to plates, top with the chutney and serve.

PORK CHOPS WITH PEAR CHUTNEY

Steps:

• For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
• For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

PORK CHOPS WITH PEACH-GINGER CHUTNEY

Steps:

• Combine the peaches, ginger, shallot, sugar, thyme sprig, a pinch each of salt and pepper, and 1 Tbs. water in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer, stirring occasionally, until the peaches have collapsed and released their juices, about 20 minutes; discard the ginger and thyme sprig. Cover and set aside. Meanwhile, combine the flour, 1 tsp. salt, and 1/4 tsp. pepper in a wide, shallow dish and stir to combine. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess, and transfer to a clean plate. Discard any remaining flour. Heat the oil in a large (12-inch) skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 12 minutes total. Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper. Transfer the pork chops to plates, top with the chutney, and serve.

PEACHY PORK CHOPS

Steps:

• Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
• Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

PORK CHOPS (FOR PEACH-GINGER CHUTNEY) RECIPE

Steps:

• Combine the flour, 1 teaspoon salt and 1/4 teaspoon pepper in a wide shallow dish and stir to combine. Dry the port chop with a paper towel. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess and transfer to a clean plate. Discard any remaning flour. Heat the oil in a 12 inch skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 6 minutes per side (12 minutes total). Transfer the pork chop to plates, for serving. Top pork chops with peach chutney.