Recipes
Pork Chops with Apple Cider Chutney
Pork Chops with Apple Cider Chutney
Recipe Details
Ingredients
General Ingredients
Garnish
Apple Cider Chutney
Step by Step Instructions
Step 1
For the apple chutney, melt butter in a pot and add onions to cook until soft and starts to brown, about 5 minutes.
Step 2
Add in diced apples, cider vinegar, apple cider, brown sugar, mustard and thyme. Stir until everything is combined. Cook for 5-6 minutes or until the apples have softened.
Step 3
Season with salt and black pepper. Keep warm and set aside.
Step 4
For the pork chops, preheat oven to 190C. Please a baking tray in the oven to heat up.
Step 5
Pat dry pork chops with paper towels and season with salt and black pepper.
Step 6
Heat olive oil in frying pan over medium high heat. Sear the chops until golden brown, about 2 minutes per side.
Step 7
Add butter, garlic and thyme to the pan. Spoon the melted butter on top of the chops a few times. Then transfer everything in the pan into the baking tray in the oven and roast for 8 to 10 minutes. Remove tray from the oven and let rest for 5 minutes.
Step 8
For the Brussels sprouts, while the pork chops are roasting, heat olive oil in a pan. Cook until starting to brown. Add in sliced Brussels sprouts and stir to combine. Let cook for 3 minutes.
Step 9
To plate up, divide Brussels sports among 2 plates, top with pork chop and spoon over the apple chutney. Serve immediately.
Ingredients
General Ingredients
Garnish
Apple Cider Chutney
Step by Step Instructions
Step 1
For the apple chutney, melt butter in a pot and add onions to cook until soft and starts to brown, about 5 minutes.
Step 2
Add in diced apples, cider vinegar, apple cider, brown sugar, mustard and thyme. Stir until everything is combined. Cook for 5-6 minutes or until the apples have softened.
Step 3
Season with salt and black pepper. Keep warm and set aside.
Step 4
For the pork chops, preheat oven to 190C. Please a baking tray in the oven to heat up.
Step 5
Pat dry pork chops with paper towels and season with salt and black pepper.
Step 6
Heat olive oil in frying pan over medium high heat. Sear the chops until golden brown, about 2 minutes per side.
Step 7
Add butter, garlic and thyme to the pan. Spoon the melted butter on top of the chops a few times. Then transfer everything in the pan into the baking tray in the oven and roast for 8 to 10 minutes. Remove tray from the oven and let rest for 5 minutes.
Step 8
For the Brussels sprouts, while the pork chops are roasting, heat olive oil in a pan. Cook until starting to brown. Add in sliced Brussels sprouts and stir to combine. Let cook for 3 minutes.
Step 9
To plate up, divide Brussels sports among 2 plates, top with pork chop and spoon over the apple chutney. Serve immediately.