Chops with Sweet Potato Chutney
Recipe from Better Homes and Gardens

Serve this pork dinner, on the table in 30 minutes, during the autumn rush of activities.


Chops with Sweet Potato Chutney

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Servings: Makes 4 servings.
Total Time: 30 mins
Related Categories: Baked Pork Chops, Cranberry, Indian Chutney, Pork Chops, Sweet Potatoes
 
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Ingredients
  • 1/3  cup
    finely chopped shallots
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  • 1/4  teaspoon
    crushed red pepper
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  • 4  6-ounce
    pork loin rib chops, cut 1-inch thick
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  • 1/4  cup
    packed brown sugar
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  • 1/4  cup
    vinegar
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  • 2  tablespoons
    dried cranberries
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  • 1/2  teaspoon
    grated fresh ginger
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  • 1 
    medium sweet potato, peeled and coarsely chopped
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Directions
1.
Combine shallots and red pepper. Reserve 2 tablespoons shallot mixture for chutney. Rub both sides of chops with remaining shallot mixture. Place on the unheated rack of a broiler pan. Set aside.
2.
For chutney, combine reserved shallot mixture, brown sugar, vinegar, dried cranberries, and ginger in a medium saucepan. Stir in sweet potato; bring to boiling. Reduce heat and simmer, covered, 10 minutes, stirring occasionally.
3.
Meanwhile, broil chops 3 to 4 inches from heat to desired doneness, turning once (7 to 11 minutes for medium). Serve with chutney. Makes 4 servings.
Nutrition information
Calories 342, Total Fat 8 g, Saturated Fat 3 g, Sodium 113 mg, Carbohydrate 27 g, Fiber 1 g, Protein 38 g. Daily Values: Vitamin A 62%, Vitamin C 13%, Calcium 6%, Iron 10%. Exchanges: Fruit 1, Starch 1, Medium-Fat Meat 4.5. Percent Daily Values are based on a 2,000 calorie diet
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