Chutney Pork Chops Or Chicken Breasts Recipes

Steps:

• In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
• Preheat the oven 350 degrees F.
• Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
• Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
• Set chop aside on a warm plate and repeat with remaining chops.
• Transfer chops to a plate or platter and serve with chutney.
• (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)
• Serve 2 thin chops or 1 thick chop per person with the chutney.

Steps:

• Slow Cooker- mix all of the sauce in the slow cooker.
• add the meat and cook low 8 hours-high 4 hours.
• Oven- mix all of the sauce together.
• Lightly spray pan.
• put in meat and top with sauce.
• cook 350 for 1 hour.

Steps:

• Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
• Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
• Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.
• Serve pork chops with about a tablespoon of chutney spooned over the top.

Steps:

• In small bowl, mix all marinade ingredients. Place chicken in resealable food-storage plastic bag or shallow glass or plastic dish. Pour marinade over chicken; turn to coat. Seal bag or cover dish; refrigerate 1 hour.
• In 12-inch skillet, cook chicken and marinade over medium-high heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Top with chutney. Serve with rice.

Steps:

• For the brine: Bring all the ingredients to a simmer in a saucepan. Transfer to a bowl and chill the brine quickly by placing the bowl in an ice bath. Put the chops in a nonreactive container just large enough to hold them in a single layer. Add the chilled brine-it should cover the chops-then cover the container and refrigerate overnight. Remove the chops from the brine, pat dry, and bring to room temperature before roasting.
• For the chutney: In a saucepan, combine the wine, sugar, vinegar, and cinnamon stick. Bring to a simmer over moderate heat, stirring to dissolve the sugar. Add the quince, stir to moisten, and return to a simmer. Adjust the heat to maintain a brisk simmer and cook until the quince is tender but not mushy, about 12 minutes. Let cool to room temperature. Remove the cinnamon stick.
• Preheat the oven to 450°F.
• Heat a 12-inch cast-iron skillet or other ovenproof skillet over high heat. Add the vegetable oil. When the oil is hot, add the chops. Cook until nicely browned in spots, 3 to 4 minutes, then turn the chops with tongs, reduce the heat slightly, and sear on the second side, about 2 minutes. Place the skillet in the oven. Roast until the chops register 135°F on an instant-read thermometer, 8 to 10 minutes longer. (Insert the thermometer horizontally to get an accurate reading.) Let rest for 5 minutes before serving to allow the juices to settle.
• To serve, transfer the chops to individual dinner plates or a serving platter. Spoon some of the chutney over them, or pass the chutney separately. Serve immediately.
• Enjoy with Cakebread Cellars Chardonnay Reserve or another barrel-fermented Chardonnay.

Steps:

• Marinade.
• 1. Prepare the marinade one day ahead.
• 2. Place all marinade ingredients in a large non-aluminum stockpot and bring to a broil.
• 3. Cook for 5-7 minutes
• 4. Remove from heat and let cool overnight.
• 5. Submerge pork chops in the marinade for 45 minutes.
• 6. Grill the pork chops on both sides over a medium-hot fire for 8-10 minutes or until the pork chops are firm and cooked through.
• Spicey Mango Chutney.
• 1. Cut the mango flesh away from the pit and cut the flesh into 1/2 inch dice. Set aside.
• 2. In a medium saucepan, melt the butter over medium heat and saute the onion and jalapeno until the onion is translucent, 1-2 minutes,
• 3. Add the ginger, vinegar, brown sugar, cumin, honey, orange zest, and orange juice, continue cooking over medium heat to reduce the mixture by half.
• 4. Reduce heat to low and gently stir the diced mango, cilantro, and bell pepper, add salt and pepper.
• 5. Let cook to room temperature and refrigerate for up to 6 days.

Steps:

• Preheat oven to 350.
• Place chops in lightly greased 9x13 baking dish. Season with salt, pepper, and garlic powder.
• Mix stuffing with 1 cup water, melted butter and can of corn.
• Spread stuffing mixture into dish, around and covering chops.
• Mix soup with 1/2 cup water and pour over stuffing mixture, concentrated mainly over chops.
• Sprinkle shredded cheese over all.
• Bake uncovered at 350 for 45 minutes.