Pork Chop with Pineapple Mango Chutney
2 thick cut pork chops (bone in or boneless)
Season with fresh ground pepper and if you are looking for a little spice, try rubbing with 1 t each of paprika & cloves & thyme.
Lightly coat an ovenproof skillet with sunflower oil. Preheat over medium heat. Preheat oven to 350 degrees.
When oil is hot, quickly sear chops (about 3-5 minute each side) and then place into preheated oven and bake for 35-40 minutes uncovered.
While chops are baking, prepare chutney:
Peel and slice one ripe mango, 1/2 fresh pineapple. Sprinkle with juice from 1/2 lemon.
Finely chop 1 small sweet onion. In small skillet, saute onion over medium heat until translucent in 1-2 T sunflower oil. Add fruit, 1/2 C brown sugar and 2 T honey. Mix well and heat through. Lower heat and continue cooking until somewhat thickened.
Serve over pork chop with side of brown rice.
Serves 2 generous plates.Added by: Elizabeth Giufre on 3/9/2009 5:39pm
Featured product(s): Pork, Rice, Honey, Juice, Raw Honey,