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Braised Pork Chops with Cranberry Walnut Chutney
15 min prep time
60 min cook time
4servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook/Diabetes Forecast
Photo by
Mittera
How to Make Braised Pork Chops with Cranberry Walnut Chutney
Here’s a tasty and festive holiday entrée for the winter season!
Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.
15 min prep time
60 min cook time
4servings
1 pork chop + 2 Tbsps. chutney
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Step-By-Step Instructions:
- Preheat the oven to 375 degrees F.
- Trim any visible fat from the pork chops and pat dry with a paper towel. Season both sides of each chop with the salt-free seasoning and black pepper.
- Add 1 1/2 tsps of olive oil and a generous amount of cooking spray to an oven-safe dutch oven or a large skillet heated over high heat.
- Once the oil is hot, sear each side of the four pork chops until golden brown on each side.
- Sprinkle the sliced onions over the pork chops and pour the broth on top.
- Cover and bake in the oven for 45 minutes or until the pork chops are fork tender.
- While the pork chops are braising, add the remaining 1 1/2 Tsps.. of olive oil to a small nonstick skillet over medium heat. Add the shallots (or onions) and sauté until they begin to caramelize.
- Add the remaining chutney ingredients except the nuts and simmer until almost all of the liquid evaporates and the chutney is thick and syrupy.
- Stir in the nuts and remove from the heat. Set aside to cool slightly. The chutney should be served at room temperature.
- Once the pork chops are done braising, remove the chops from the dutch oven and set aside, leaving the onions and liquid in the pan. Put the dutch oven back on top of the stove over medium high heat. Simmer until almost all of the liquid is evaporated. Pour over the pork chops.
- Serve one pork chop with 1/4 of the onions and 2 Tbsps. of the chutney
Nutrition facts
4 Servings
-
Serving Size
1 pork chop + 2 Tbsps. chutney
- Amount per serving Calories 320
-
Total Fat
14g
- Saturated Fat 2.3g
- Trans Fats 0g
- Cholesterol 65mg
- Sodium 120mg
-
Total Carbohydrate
21g
- Dietary Fiber 3g
- Total Sugars 14g
- Added Sugars 0g
- Protein 29g
- Potassium 680mg
- Phosphorous 340mg
Ingredients
loin-cut bone in pork chops
4
salt-free all-purpose seasoning (such as Spike or Mrs. Dash)
1 tbsp
black pepper
1/2 tsp
nonstick cooking spray
1
olive oil (divided)
1 tbsp
large onion (sliced)
1
low sodium chicken broth
1 1/2 cup
small onion or shallot (diced)
1
dried cranberries
1/3 cup
maple syrup
1 tbsp
balsamic vinegar
2 tbsp
crushed red pepper flakes
1 pinch
water
1/3 cup
unsalted chopped walnuts
1/2 cup
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