PORK CHOPS (FOR PEACH-GINGER CHUTNEY) RECIPE
Provided by Claude
Number Of Ingredients 3
Steps:
- Combine the flour, 1 teaspoon salt and 1/4 teaspoon pepper in a wide shallow dish and stir to combine. Dry the port chop with a paper towel. Season the pork chops on both sides with salt and pepper. Dredge the chops in the flour mixture, shake off any excess and transfer to a clean plate. Discard any remaning flour. Heat the oil in a 12 inch skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 6 minutes per side (12 minutes total). Transfer the pork chop to plates, for serving. Top pork chops with peach chutney.
PEACH GINGER CHUTNEY
Make and share this Peach Ginger Chutney recipe from Food.com.
Provided by Miss Annie
Categories Sauces
Time 50m
Yield 4-5 Half Pints
Number Of Ingredients 10
Steps:
- Prepare fruit and vegetables.
- Put in heavy saucepan and add remaining ingredients.
- Bring to a boil, stirring constantly.
- Turn heat to a simmer, cook until desired consistency.
- Ladle into hot jars leaving 1/2 inch headspace.
- Wipe rims and seal.
- Process in a water bath canner for 10 mins.
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- Combine the peaches, ginger, shallot, sugar, thyme and a pinch of salt and pepper and 1 Tablespoon of water in a small saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to low and simmer, stirring occasionally, until the peaches have collapsed and released their juices, about 20 minutes; discard the ginger. Cover and set aside.
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