Pork Chops with Sweet Tomato Chutney Sauce

Name: Pork Chops with Sweet Tomato Chutney Sauce
Total time: 2100 s
Yield: 4 servings
Ingredients: 4 boneless ribeye (rib) pork chops 1/2-inch thick; 2 tablespoons canola oil; 1 tablespoon flour; chutney; 28 ounces diced tomatoes drained; 1/2 cup red wine vinegar; 1/4 cup gari chipped; 1/4 cup brown sugar; 1/4 cup sugar; 2 teaspoons garlic minced; 1 teaspoon oregano leaves dried; 1/2 teaspoon mint leaves snipped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 pinch cayenne pepper

Pork

15Ingredients

┅Calories

35Minutes

Ingredients

servings:

4 boneless ribeye (rib) pork chops (1/2-inch thick)
2 tablespoons canola oil
1 tablespoon flour
chutney
28 ounces diced tomatoes (drained)
1/2 cup red wine vinegar
1/4 cup gari (chipped)
1/4 cup brown sugar
1/4 cup sugar
2 teaspoons garlic (minced)
1 teaspoon oregano leaves (dried)
1/2 teaspoon mint leaves (snipped)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pinch cayenne pepper

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Directions

Generously season pork chops with salt and pepper. Heat oil in large skillet over medium-high heat. Add pork chops; fry until light brown on both sides (or about 4 minutes per side). Transfer to paper towels to drain; set aside.
Meanwhile, reduce heat to medium. Gradually whisk flour into pan drippings; cook and whisk 1 to 2 minutes. Add remaining ingredients; stir to combine. Simmer until thickened and bubbly (about 4 to 5 minutes), stirring occasionally. Return pork chops to skillet, turning to coat. Simmer 3 to 4 minutes or until pork chops are heated through and register 145 degrees F on an instant-read meat thermometer and allow to rest for 3 minutes. Serve with rice, if desired.

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