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Pan Seared Pork Chops with Mango Chutney

 
One serving costs about $2.68 One serving costs about $2.68

$2.68 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:64%

Spoonacular Score: 64%

 

You can never have too many main course recipes, so give Pan Seared Pork Chops with Mango Chutney a try. This gluten free recipe serves 4 and costs $2.8 per serving. One serving contains 635 calories, 37g of protein, and 19g of fat. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up salt and pepper, wine vinegar, parsley, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. Try Seared Pork Chops W/ Mango Salsa, Spice Rubbed Pork Chops with Mango Peach Chutney, and One Pan Apple Cinnamon Pork Chops for similar recipes.

Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try White Oak Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.

White Oak Chardonnay

Golden delicious apple, Anjou pear and subtle toasty oaknotes form the basis of this impeccably balanced Chardonnay. The tropical fruit flavors and the weight of this wine along with a silky texture combine to create an exceptionally long finish.

» Get this wine on Wine.com

Ingredients

Servings:
2
2  apples
apples
3
3  bone in pork chops
bone in pork chops
0.5 cups
0.5 cups brown sugar
brown sugar
1 Tbsp
1 Tbsp butter
butter
1 small can
1 small can canned pineapple
canned pineapple
3 Tbsps
3 Tbsps fresh ginger
fresh ginger
0.33 cups
0.33 cups dried golden raisins
dried golden raisins
1 null
1 null lime (juice)
lime (juice)
1 large
1 large mango
mango
1 medium size
1 medium size onion
onion
2 Tbsps
2 Tbsps parsley
parsley
0.33 cups
0.33 cups red wine vinegar
red wine vinegar
some
some salt and pepper
salt and pepper
2  apples
2
apples
3  bone in pork chops
3
bone in pork chops
0.5 cups brown sugar
0.5 cups
brown sugar
1 Tbsp butter
1 Tbsp
butter
1 small can canned pineapple
1 small can
canned pineapple
3 Tbsps fresh ginger
3 Tbsps
fresh ginger
0.33 cups dried golden raisins
0.33 cups
dried golden raisins
1 null lime (juice)
1 null
lime (juice)
1 large mango
1 large
mango
1 medium size onion
1 medium size
onion
2 Tbsps parsley
2 Tbsps
parsley
0.33 cups red wine vinegar
0.33 cups
red wine vinegar
some salt and pepper
some
salt and pepper

Equipment

sauce pan
sauce pan
frying pan
frying pan
sauce pan
sauce pan
frying pan
frying pan


Instructions

  1. In a large saucepan combine all the above ingredients. Bring to a boil, reduce heat to maintain a simmer, and cook until all the solids are very tender and the liquid is reduced to a juicy, syrupy glaze, around 25 to 30 minutes.
  2. When the chutney has been simmering for 15 minutes, season the chops with salt and pepper. In a large 12 skillet, heat the remaining 1 tablespoon of butter over medium heat. Add the chops and cook until the first side is nicely brown, 3 to 5 minutes. Turn the chops and continue cooking until the second side is well browned and the chops are cooked through, 3 to 5 minutes.
  3. Stir in the parsley into the chutney and adjust seasoning if need to. Serve the chops topped with the chutney.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.68
Ingredient
2 apples
4 bone in pork chops
½ cups brown sugar
1 tablespoon butter
1 small can canned pineapple
3 tablespoons fresh ginger
⅓ cups dried golden raisins
1 large mango
1 medium size onion
2 tablespoons parsley
⅓ cups red wine vinegar
Price
$1.21
$4.81
$0.35
$0.12
$1.62
$0.12
$0.33
$1.20
$0.24
$0.32
$0.41
$10.71

Tips

Health Tips

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • If you're baking with raisins, you can add them to hot water for 10 minutes or so to plump them up, then drain. You can also use some of the flour the recipes calls for to coat the raisins before mixing them into the dough so they won't all end up at the bottom.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips

Green Tips

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

Disclaimer

Nutritional Information

Quickview
630 Calories
37g Protein
18g Total Fat
81g Carbs
22% Health Score
Limit These
Calories
630
32%

Fat
18g
29%

  Saturated Fat
6g
44%

Carbohydrates
81g
27%

  Sugar
70g
78%

Cholesterol
124mg
41%

Sodium
328mg
14%

Get Enough Of These
Protein
37g
75%

Selenium
58µg
84%

Vitamin B6
1mg
73%

Vitamin B1
1mg
67%

Vitamin B3
12mg
61%

Vitamin C
38mg
46%

Phosphorus
408mg
41%

Vitamin K
38µg
36%

Potassium
1132mg
32%

Vitamin B2
0.42mg
25%

Fiber
5g
23%

Zinc
3mg
22%

Magnesium
85mg
21%

Copper
0.41mg
21%

Vitamin A
833IU
17%

Vitamin B12
0.9µg
15%

Vitamin B5
1mg
14%

Iron
2mg
13%

Calcium
106mg
11%

Folate
37µg
9%

Manganese
0.18mg
9%

Vitamin D
0.9µg
6%

Vitamin E
0.9mg
6%

covered percent of daily need

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