Pork Chops With Pineapple-Apple Chutney |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From The Weight Watchers Complete Cookbook & Program Basics. Ingredients:
18 ounces fresh pineapple, pared & cored cut into small pieces |
1 small granny smith apple, pared cored & chopped finely |
1/2 cup golden raisin, chopped |
1/2 cup red bell pepper, finely chopped |
1/3 cup red onion, finely chopped |
1/4 cup cider vinegar |
2 tablespoons fresh gingerroot, finely chopped |
1 tablespoon orange marmalade (plus 1 teaspoon) |
1 small jalapeno pepper, seeded and finely chopped |
1 teaspoon garlic, finely chopped |
1 teaspoon yellow mustard seeds (optional) |
1/4 teaspoon cinnamon |
1 pinch ground cloves |
salt & freshly ground black pepper, to taste |
1 tablespoon olive oil (plus 1 teaspoon) or 1 tablespoon vegetable oil (plus 1 teaspoon) |
20 ounces pork loin chops, with bone |
Directions:
1. To prepare chutney, in a heavy medium saucepan, combine all ingredients except oil and pork chops; place over medium-low heat.
2. Bring to simmer; if mixture is dry, add water, 1–2 tablespoons at a time, to keep mixture moist.
3. Cook until mixture thickens and flavors blend, about 40–45 minutes.
4. Preheat oven to 300°F.
5. In heavy 10-inch ovenproof skillet , heat oil over medium-high heat.
6. When hot, add chops and saute 1–1 1/2 minutes each side, until browned.
7. Place skillet in oven and cook another 10–15 minutes, turning occasionally.
8. Serve with pineapple-apple chutney.
9. EACH SERVING PROVIDES: 1 Fat, 2 Fruits, 1/2 Vegetable, 3 Proteins, 15 Optional Calories.
10. PER SERVING: 338 Calories, 26 g Protein, 13 g Fat, 31 g Carbohydrate, 63 mg Sodium, 67 mg Cholesterol, 2 g Dietary Fiber; 7 points.
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