Pork Chops with Chutney

3 tablespoons olive oil

4 boneless center-cut pork chops (1 1/4 pounds), cut 3/4 inch thick

1 large onion, cut into 1/2-inch wedges

4 green apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch dice

2 tablespoons brown sugar

½ cup cider vinegar

1 teaspoon chopped thyme

1 teaspoon grainy mustard

2 tablespoons butter

salt and freshly ground black pepper

Collard Greens

2 tablespoons olive oil

1 small onion, finely diced

2 tablespoons garlic, finely chopped

⅛ teaspoon hot red pepper flakes

1 smoked ham hocks

1 tablespoon cider vinegar

1 tablespoon maple syrup

2 cups low-sodium chicken broth

1 ¼ pounds collard greens

Salt and freshly ground black pepper


Pork Chops with Chutney

1. Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Sauté until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through.

2. In a large saucepan, heat remaining 1 tablespoon olive oil over medium heat; add onion. Sauté over medium heat until translucent and beginning to brown, about 6 minutes then add the apples. Add brown sugar, vinegar, chopped thyme and mustard.

3. Stir well to combine and cook for about 3 minutes until the apples have softened. Add butter and season with salt and pepper, and serve over pork chops.

Collard Greens

1. Add olive oil to a large skillet over medium heat. Cook the onions, garlic and chili flakes until softened. Add the smoked ham hock, cider vinegar, maple syrup and chicken stock to the onion mixture and bring to a boil.

2. . Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Add the collard greens to the pot and season with salt and pepper. Stir together well. Reduce heat to simmer, cover and cook for 30 minutes.

See more: Dinner, Main, North American, Pork, Sauté

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