Jerk Pork Chops With Peach Chutney Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Paprika,
1/2 tsp: Pepper, coarsely ground
1 tsp: Seasoned salt,
1/2 tsp: Ground red pepper,
1 tsp: Sage,
1 lbs: Pork chops, four 4-oz
1/2 tsp: Garlic powder,
PEACH CHUTNEY
16 ounce: Peach slices in juice, --
1 cup: Peeled apples, chopped
Drain, reserve juice
1: Cinnamon stick,
1 tbsp: Cornstarch,
2 tbsp: Brown sugar, packed
1/2 cup: Currants, or raisins
2 tbsp: Chopped onion,
1/4 cup: Raspberry vinegar,
1 tbsp: Lemon juice,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp