Logo
Important Messages from Clemens Food Group →

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
Find what you're looking for?

Get in touch.

Have questions about Clemens Food Group? Want to learn more about our products or our commitments? We’d love to hear from you.




SUBMIT