Pork Chops with Shallot-Mustard Chutney & Spiced Beet Salad
1. Prepare Shallot-Mustard Chutney: Heat large skillet over medium-high heat until hot. Add shallots, apple and oil; cook 5 minutes, stirring occasionally. Stir in apple cider and mustard powder; reduce heat to medium. Cook 10 to 12 minutes or until browned and tender, stirring occasionally; stir in remaining ingredients.
2. Meanwhile, prepare Spiced Beet Salad: Position oven rack 6 to 8 inches from source of heat; preheat broiler. With largest holes of box grater, grate carrots and beet. You should have about 1½ cups carrots and 1½ cups beet. In medium bowl, whisk together oil, honey, lemon juice, salt, pepper, cinnamon and clove. Add onion, carrots and beet; toss until well combined. Makes about 3 cups.
3. Prepare Pork Chops: Coat pork chops with oil; sprinkle with salt and pepper. Place pork chops on broiler pan; broil 7 to 9 minutes or until internal temperature reaches 145°, turning once halfway through cooking. Serve pork chops topped with chutney along with beet salad; garnish with thyme sprigs, if desired.
- 50 g Fat
- 16 g Saturated fat
- 91 mg Cholesterol
- 1030 mg Sodium
- 58 g Carbohydrates
- 7 g Fiber
- 48 g Protein
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Nutritional Information
- 50 g Fat
- 16 g Saturated fat
- 91 mg Cholesterol
- 1030 mg Sodium
- 58 g Carbohydrates
- 7 g Fiber
- 48 g Protein
Directions
1. Prepare Shallot-Mustard Chutney: Heat large skillet over medium-high heat until hot. Add shallots, apple and oil; cook 5 minutes, stirring occasionally. Stir in apple cider and mustard powder; reduce heat to medium. Cook 10 to 12 minutes or until browned and tender, stirring occasionally; stir in remaining ingredients.
2. Meanwhile, prepare Spiced Beet Salad: Position oven rack 6 to 8 inches from source of heat; preheat broiler. With largest holes of box grater, grate carrots and beet. You should have about 1½ cups carrots and 1½ cups beet. In medium bowl, whisk together oil, honey, lemon juice, salt, pepper, cinnamon and clove. Add onion, carrots and beet; toss until well combined. Makes about 3 cups.
3. Prepare Pork Chops: Coat pork chops with oil; sprinkle with salt and pepper. Place pork chops on broiler pan; broil 7 to 9 minutes or until internal temperature reaches 145°, turning once halfway through cooking. Serve pork chops topped with chutney along with beet salad; garnish with thyme sprigs, if desired.