PAN ROASTED PORK CHOP WITH CARAMELIZED ONION CHUTNEY
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PAN ROASTED PORK CHOP WITH CARAMELIZED ONION CHUTNEY
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
Preparation:
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.