Naturally gluten free, pork loin chops, are a lean meat that cooks quickly and fits right into a special diet. Pan searing these chops, then steaming with all-natural apple juice keeps them tender. The chutney makes this dish extra special, with sweet apples, tart blackberry fruit spread, and just a little kick! Enjoy!
Pork Chops with Blackberry-Apple Chutney
For the Blackberry-Apple Chutney
¼ c. blackberry fruit spread (I use a seedless pure fruit variety)
¼ c. balsamic vinegar
1 Tablespoon non-dairy buttery spread (I use Earth Balance® soy free)
½ Tablespoon finely minced fresh ginger root
2 cloves finely minced garlic
½ teaspoon coarse sea salt
¼ - ½ teaspoon red pepper flakes (depending on how spicy you like it)
½ medium red onion, diced
3 large apples, peeled and diced
1 teaspoon dried ground sage
In a large saucepan over medium heat, melt non-dairy spread and cook onion until it becomes tender, about 5 minutes. Add garlic and ginger, stirring for 1-2 minutes until the garlic is aromatic. The garlic will burn quickly, so be sure to continue to stir it as it cooks. Add the fruit spread, balsamic vinegar, salt, and pepper flakes, stirring to combine. Add the apples and sage, and reduce the heat to low. Cook over medium-low heat until the apples are tender, approximately 20 minutes. If you prefer your apples softer, feel free to cook the chutney a few more minutes until you are happy with the texture of the apples.
For the chops
4 pork loin chops, approximately 1 1/2 –inches thick (I allow mine to sit at room temp for 20-30 minutes prior to cooking)
1 T. light olive oil
½ teaspoon coarse sea salt
½ cup organic pure apple juice
Heat the olive oil in a large heavy skillet over medium-high heat. Sprinkle the salt over each side of the chops and add chops to the pan. Cook uncovered for 2-4 minutes on each side, or until a deep golden brown “crust” forms. Add the apple juice to the pan and quickly cover with a tight-fitting lid.
Reduce the heat to medium and cook for 10 minutes. Uncover, turn chops, and cover and cook for an additional 10 minutes. Turn off the heat and allow the meat to “rest” for several minutes prior to serving. Top with a generous dollop of the chutney and enjoy!
Pork Chops with Blackberry-Apple Chutney
For the Blackberry-Apple Chutney
¼ c. blackberry fruit spread (I use a seedless pure fruit variety)
¼ c. balsamic vinegar
1 Tablespoon non-dairy buttery spread (I use Earth Balance® soy free)
½ Tablespoon finely minced fresh ginger root
2 cloves finely minced garlic
½ teaspoon coarse sea salt
¼ - ½ teaspoon red pepper flakes (depending on how spicy you like it)
½ medium red onion, diced
3 large apples, peeled and diced
1 teaspoon dried ground sage
In a large saucepan over medium heat, melt non-dairy spread and cook onion until it becomes tender, about 5 minutes. Add garlic and ginger, stirring for 1-2 minutes until the garlic is aromatic. The garlic will burn quickly, so be sure to continue to stir it as it cooks. Add the fruit spread, balsamic vinegar, salt, and pepper flakes, stirring to combine. Add the apples and sage, and reduce the heat to low. Cook over medium-low heat until the apples are tender, approximately 20 minutes. If you prefer your apples softer, feel free to cook the chutney a few more minutes until you are happy with the texture of the apples.
For the chops
4 pork loin chops, approximately 1 1/2 –inches thick (I allow mine to sit at room temp for 20-30 minutes prior to cooking)
1 T. light olive oil
½ teaspoon coarse sea salt
½ cup organic pure apple juice
Heat the olive oil in a large heavy skillet over medium-high heat. Sprinkle the salt over each side of the chops and add chops to the pan. Cook uncovered for 2-4 minutes on each side, or until a deep golden brown “crust” forms. Add the apple juice to the pan and quickly cover with a tight-fitting lid.
Reduce the heat to medium and cook for 10 minutes. Uncover, turn chops, and cover and cook for an additional 10 minutes. Turn off the heat and allow the meat to “rest” for several minutes prior to serving. Top with a generous dollop of the chutney and enjoy!
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