Pork Chops with Shallot-Mustard Chutney & Spiced Beet Salad | CelebrateMORE.com

Pork Chops with Shallot-Mustard Chutney & Spiced Beet SaladdownloadEmail This Post

Pork Chops with Shallot-Mustard Chutney & Spiced Beet Salad

Prep: 15 minutes
Cook/Broil: 22 minutes • Serves: 2

Shallot-Mustard Chutney

3 medium shallots (about 2 ounces), thinly sliced (about 1 cup)
1 Golden Delicious or Fuji apple, peeled, cored and cut into 1/4-inch pieces
1 tablespoon extra virgin olive oil
1/2 cup apple cider
1 teaspoon ground mustard powder
1/4 cup dry white wine (such as Sauvignon Blanc)
2 tablespoons light butter, softened
2 teaspoons chopped fresh thyme leaves plus additional sprigs for garnish (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Spiced Beet Salad

2 medium carrots
1 medium beet (about 5 ounces)
2 tablespoons extra virgin olive oil
2 tablespoons honey
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1 pinch ground clove
1/4 cup thinly sliced red onion

Pork Chops

2 (1-inch-thick) bone-in pork loin rib chops (about 8 ounces each)
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

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 1-1/2 cups carrots and 1-1/2 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°F, turning once halfway through cooking. Serve pork chops topped with chutney along with beet salad; garnish with thyme sprigs, if desired.


Approximate nutritional values per serving:
847 Calories, 50g Fat (16g Saturated), 91mg Cholesterol,
1030mg Sodium, 58g Carbohydrates, 7g Fiber, 48g Protein

Helpful Tips:
Pork loin is a lean cut of protein. So look for “loin” in your cut of meat when you’re shopping!

Spiced Beet Salad can be prepared, covered and refrigerated up to 1 day. Let stand at room temperature 20 minutes before serving. Shallot-Mustard Chutney can be prepared, covered and refrigerated up to 1 day; reheat before serving.

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