- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 tsp
- garlic powder
- 5 mL
- 1/2 tsp
- each smoked paprika and salt
- 2 mL
- pinch cayenne pepper
- 4
- pork chops (each 6 oz /175 g bone-in or 4 oz/125 g boneless)
- 2 tbsp
- canola oil
- 30 mL
- 2 cups
- halved, seedless red grapes
- 500 mL
- 2
- shallots, finely diced
- 1/3 cup
- sugar
- 75 mL
- 1/4 cup
- red wine vinegar
- 60 mL
Method
Step 1
Mix together garlic powder, smoked paprika, salt and cayenne pepper; set aside. Pat dry pork chops with paper towel. Rub spice mixture onto all sides of chops. Heat oil in large skillet set over medium-high heat. Cook chops 3 to 5 min. per side, until browned and internal temperature reaches 71˚C (160˚F).
Step 2
Meanwhile, in medium saucepan, stir together grapes, shallots, sugar and vinegar. Bring to a boil then reduce to a rapid simmer for 8 to 10 min., until grapes and shallots soften. Cool about 5 min. to let sauce to thicken slightly. Serve pork chops with chutney.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 350
- Fat:
- 12 g
- Saturated Fat:
- 2 g
- Carbs:
- 34 g
- Fibre:
- 1 g
- Sugar:
- 30 g
- Cholesterol:
- 70 mg
- Protein:
- 28 g
- Sodium:
- 360 mg
