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Spicy Maple Glazed Pork Chops with Apple Ginger Chutney (Bobby Flay) Recipe

Spicy Maple Glazed Pork Chops with Apple Ginger Chutney (Bobby Flay) Recipe

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Spicy Maple Glazed Pork Chops with Apple Ginger Chutney (Bobby Flay)

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Ingredients

Count

Nutrition

483

Calories

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Ingredients:

Serving

8 cups chicken stock
6 oz frozen concentrated granny smith apple juice
1/4 cup tightly packed dark brown sugar
8 whole black peppercorns
salt
1 1/2 cups maple syrup
1/4 cup prepared horseradish, drained
2 tbsp ancho chile powder
1/2 cup ancho chile powder
1/2 cup pasilla chile powder
1/2 cup chopped garlic
1 center cut pork loin (9 bones )
2 tbsp unsalted butter
1/2 cup coarsely chopped red onion
1 tbsp minced jalapeno
2 tbsp finely diced ginger
2 medium oranges , zest removed and finely sliced , flesh cut into segments
2 cups fresh orange juice
1/2 cup red wine vinegar
1/2 cup light brown sugar
2 tbsp honey
6 medium granny smith apples, peeled, cored, halved and thinly sliced
2 tbsp chopped cilantro
2 tbsp finely diced red pepper
salt and freshly ground pepper

Directions:

Pork Chops:
Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.Mix all ingredients until well combined.
Preheat oven to 400 degrees F. In a small bowl, combine the chile powders and garlic.
Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture. In a large roasting pan, roast the loin until medium rare, about 40 minutes.
When cool enough to handle, cut between the bones into 8 chops. In a heavy ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with maple glaze. Serve with sauce and chutney on the side.
Apple Ginger Chutney:
In a large saucepan over medium heat, melt the butter and saute the onion and jalapeno until the onion is translucent.
Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender.
Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature.
Mix in the cilantro, red bell pepper and salt and pepper to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	482.87 Kcal (2022 kJ)
Calories from fat	57.07 Kcal
		% Daily Value*
Total Fat	6.34g	10%
Cholesterol	30.19mg	10%
Sodium	448.91mg	19%
Potassium	749.06mg	16%
Total Carbs	91.4g	30%
Sugars	82.91g	332%
Dietary Fiber	3.68g	15%
Protein	14.99g	30%
Vitamin C	57.7mg	96%
Vitamin A	4.7mg	157%
Iron	0.5mg	3%
Calcium	127.3mg	13%

Amount Per 100 g
Calories	92.78 Kcal (388 kJ)
Calories from fat	10.97 Kcal
		% Daily Value*
Total Fat	1.22g	10%
Cholesterol	5.8mg	10%
Sodium	86.26mg	19%
Potassium	143.93mg	16%
Total Carbs	17.56g	30%
Sugars	15.93g	332%
Dietary Fiber	0.71g	15%
Protein	2.88g	30%
Vitamin C	11.1mg	96%
Vitamin A	0.9mg	157%
Iron	0.1mg	3%
Calcium	24.5mg	13%

* 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.

Tastes

salty
savory
bitter
sweet

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