Seared Pork Chops with Cran-Pineapple Chutney

Pork these days is the new chicken—healthier than ever and amenable to scores of great cooking techniques.

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Did you know that pork loin chops have less total fat content than a skinless chicken thigh? And less cholesterol than a skinless chicken breast? Here, Chef James Brockman has pan seared our chops and created a garnish—Cranberry-Pineapple Chutney—that lends just the right relish. These pork chops would also be delicious with our Rhubarb Chutney.

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Total Time : 15 minutes
Prep Time : 15 minutes
Servings : 6

Ingredients

Six 6 oz. pork chops (1 inch thick)
1 teaspoon salt
1 teaspoon pepper
2 teaspoons vegetable oil

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Directions

step 1Season chops with salt and pepper.

step 2Heat oil in skillet over high heat until hot. Add the pork chops and sear on each side for 1 minute.

step 3Reduce heat to low and cover pan. Cook chops for about four minutes on both sides until done.

step 4Serve topped with Cranberry-Pineapple Chutney.

Chef's note

Generally, fresh cuts of pork, like roasts, chops, and tenderloin, can be kept well wrapped in the freezer for up to six months. Well-wrapped ground pork can be kept for about three months in the freezer. For best results, use a Ziploc® Brand Double Guard® Freezer Bag. Put a double layer of waxed paper between chops and patties. Cover sharp bones with extra paper so the bones do not pierce the wrapping. Wrap the meat tightly, pressing as much air out of the package as possible. Label with the name of the pork cut and date. Freeze at 0 degrees F or lower.

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