Pork Chops with Mango Chutney and Curried Corn
Servings
4Serving size
4 ounces pork with cornThis recipe can be multiplied and makes good leftovers.
Serve with Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Roasted Beets – Low Sodium Version
Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Roasted Beets
Ingredients
| 3 tsp. Olive oil |
| 1 Large Shallots, raw (minced) |
| 2 large ear Corn, sweet, white, raw (kernels cut from cob) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1/2 cup Water |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Curry powder |
| 2 tsp.. Unsalted butter |
| 1 small White onions (red onion, sliced) |
| 16 ounces Boneless pork chops (4 4-ounce chops) |
| 2 Tbsp. Chutney (mango chutney) |
Instructions
Add the minced shallot and cook for about 2 minutes. Add the corn and cook for about 5 minutes, stirring frequently.
Add the white beans, water, salt, pepper and curry powder. Cook for about 10 minutes, stirring occasionally, until most of the water has evaporated. Add the butter and reduce the heat to low.
Place a large skillet over medium high heat and add the remaining teaspoon olive oil. Add the sliced onion and cook until the onions begin to wilt. Move the onions to one side of the pan and place the pork chops in the skillet.
While the pork is cooking, add the mango chutney to the pan on top of the onions. Toss the onions together with the chutney.
Turn the pork, and when it is cooked through (about 12 - 15 minutes) serve with the corn and beans. Top the pork with the onion / chutney mixture.
Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Roasted Beets
Preheat the oven to 400°F. Wrap beets in a paper towel and cook on high in microwave for 5 minutes. Let cool for 5 minutes. Peel and cut into 1 inch cubes. Place in a roasting pan large enough so that the beets are not completely touching. Put the pat…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Mango chutney is available in almost every grocery store and gives a sweet and spicy flavor to your recipes. One of my favorites is made by the Pickapeppa company. I have always loved their namesake sauce, but they now make a Gingery Mango Sauce that’s fantastic and is perfect for this recipe.