Jerk pork chops with peach chutney

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Paprika
1 teaspoon Seasoned salt
1 teaspoon Sage
½ teaspoon Garlic powder
16 ounces Peach slices in juice - --
Drain, reserve juice
1 tablespoon Cornstarch
½ cup Currants -- or raisins
¼ cup Raspberry vinegar
½ teaspoon Pepper -- coarsely ground
½ teaspoon Ground red pepper
1 pounds Pork chops -- four 4-oz
1 cup Peeled apples -- chopped
1 Cinnamon stick
2 tablespoons Brown sugar -- packed
2 tablespoons Chopped onion
1 tablespoon Lemon juice

Directions

PEACH CHUTNEY

Recipe by: Land O Lakes Eating Right, Eating Light Pour reserved juice into a 2-quart saucepan.

With a wire whisk, stir in cornstarch. Add remaining ingredients for chutney. Cook over medium heat, stirring often, for 5 to 8 minutes, or until currants are plumped and onion is soft. Remove cinnamon stick.

Keep chutney warm or serve cold. To serve cold, cover and refrigerate for at least 30 minutes.

In a small bowl, combine seasonings. Rub pork chops on both sides with seasoning mixture. Spray a 10-inch skillet with nonstick cooking spray and heat.

Add pork chops and cook over medium heat, turning once, for 6 to 8 minutes, or until browned and cooked through. Serve with chutney.

Recipe By :

From: Meg Antczak Date: 10-07-95 (20:36) (163) Fido: Interco

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