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Pan Roasted Pork Chop with Caramelized Onion Chutney

40 MINS

Description:

Roasted Hatfield Pork Chop topped with a delicious caramelized onion chutney including cranberries, sugar, wine, stock and vinegar.

Trend Info:

Add a unique ingredient of chutney to your menu. Chutney is only on 6.7% of US menus.

Pain Points It Solves:

✓ Leverages Claims

Day Part:

Dinner

TOTAL PREP & COOK TIME:

40 Minutes

Recipe Serving Size:

4 Serving

Application:

  • Entree

Cooking Technique:

  • Sauté
  • Fry
  • Boil

Ingredients:

  • **Caramelized Onion Chutney
  • 2 Tbsp. Olive Oil
  • ½ large Vidalia onion, thinly sliced
  • ¼ cup dried cranberries
  • 3 Tbsp. sugar
  • ¼ cup red wine
  • ¼ cup beef or pork stock
  • 3 Tbsp. balsamic vinegar
  • **Pork Chop
  • 4 pork chops
  • ¼ tsp five-spice powder
  • ¼ tsp black pepper
  • 1 Tbsp. olive oil

Instructions:

  • **Caramelized Onion Chutney
  • Heat oil in a small saucepan over medium high heat, add onions and cook until caramelized.  In a bowl, combine the cranberries, sugar, wine, stock and vinegar. Stir into the onions and bring to a boil. Stir and cook 3 to 5 minutes more, until it is reduced and thickens. Season with salt and pepper.
  • **Pork Chop

  • Dust the chop with five-spice and pepper to taste.  Heat sauté pan on medium high heat. Place chops in heated pan and cook for 6 minutes on each side or until internal temperature 145°F. Remove the chops, place on a plate and top with chutney.

Suggested Sides:

  • Roasted Tri Colored Potatoes with Fresh Herbs
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