• 40minutes
  • 481calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsC, D, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 teaspoon salt

  2. 1/4 teaspoon black pepper

  3. 1/4 teaspoon rosemary , finely chopped

  4. 2 center-cut pork chops (1 1/2 inches thick)

  5. 1 teaspoon butter

  6. 1 green onion , chopped (or shallot bulb)

  7. 2/3 cup orange juice

  8. 1/3 cup water

  9. 1 tablespoon raspberry preserves (seedless)

  10. 1/4 cup dried fruit, chopped (Sunmaid fruit bits)

  11. 2 teaspoons vinegar

  12. 1/4 teaspoon crushed red pepper flakes

  13. 1/4 cup pecans , coarsely chopped

  14. 1 tablespoon honey

Instructions Jump to Ingredients ↑

  1. Mix salt, black pepper, and rosemary together. Remove chops from brine and slice a pocket into the middle of the chops. Cut deep, but not all the way through. Rub seasoning mix inside and outside of chops. Set aside.

  2. In a medium saucepan, over medium heat, melt butter and add green onion until soft, about 2 minutes.

  3. Add orange juice, water, raspberry preserves, fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.

  4. Add chopped pecans and honey. Simmer for an additional 2-3 minutes.

  5. Allow the chutney to cool, then strain through a strainer or sieve, reserving juices. Stuff chops with chutney. Seal using toothpicks to keep filling inside.

  6. Preheat broiler to low-medium, and set oven rack on 2nd from the top rail. Place chops on a broiler pan, and place in oven. Broil chops for approx 5-10 minutes per side.

  7. Meanwhile, re-heat the reserved juice, and let it cook down to a thick sauce. Remove chops from oven and let sit for 2-3 minutes.

  8. Remove toothpicks, plate up the chops and pour the sauce over top and serve.


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