Spiced Pork Chops with Apple Chutney

Indulge in a heart-warming, family-friendly dinner of spicy chops and a fragrant chutney topping.

Yield: 4 servings (serving size: 1 chop and about 1/3 cup chutney)

Ingredients

• Chutney:
• 1  tablespoon  butter
• 5  cups  (1/4-inch) cubed peeled apple (about 3 apples)
• 1/4  cup  dried cranberries
• 3  tablespoons  brown sugar
• 3  tablespoons  cider vinegar
• 2  teaspoons  minced peeled fresh ginger
• 1/4  teaspoon  salt
• 1/4  teaspoon  dry mustard
• 1/8  teaspoon  ground allspice
• 
  Pork:
• 3/4  teaspoon  ground chipotle chile pepper
• 1/2  teaspoon  salt
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  ground coriander
• 1/4  teaspoon  black pepper
• 4  (4-ounce) boneless center-cut pork loin chops, trimmed
• Cooking spray

Preparation

1. To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.

2. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.

Slender haricots verts are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves; cook 5 minutes or until garlic is lightly browned.

Nutritional Information

Calories:

321

Fat:

9.6g (sat 4.2g,mono 3.6g,poly 0.7g)

Protein:

24.4g

Carbohydrate:

34.6g

Fiber:

2.4g

Cholesterol:

72mg

Iron:

1.1mg

Sodium:

520mg

Calcium:

45mg