Directions:
- Prepare grill.
- In a medium saucepan, combine onion, figs, chicken broth, orange juice, sugar, paprika, ginger and cinnamon stick and heat to medium-high heat. Bring to a boil and cook, uncovered, for 8-10 minutes. Stir in grapes and reduce heat and simmer for 20 minutes then remove and discard cinnamon stick.
- Brush pork chops with olive oil then sprinkle with salt and pepper. Grill on both sides until done.
- Serve chops with grape and fig chutney.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.6 Kcal (342 kJ) | ||
| Calories from fat | 17.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 3% | |
|---|---|---|---|
| Cholesterol | 3.13mg | 1% | |
| Sodium | 77.42mg | 3% | |
| Potassium | 173.42mg | 4% | |
| Total Carbs | 14.84g | 5% | |
| Sugars | 10.78g | 43% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 2.58g | 5% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 23.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 101.04 Kcal (423 kJ) | ||
| Calories from fat | 21.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 3% | |
|---|---|---|---|
| Cholesterol | 3.87mg | 1% | |
| Sodium | 95.87mg | 3% | |
| Potassium | 214.73mg | 4% | |
| Total Carbs | 18.37g | 5% | |
| Sugars | 13.35g | 43% | |
| Dietary Fiber | 2.01g | 6% | |
| Protein | 3.19g | 5% | |
| Vitamin C | 8.1mg | 11% | |
| Iron | 0.5mg | 2% | |
| Calcium | 28.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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