Pork Chops with Apple-Shallot Chutney & Spiced Beet Salad | Schnucks
Pork Chops with Apple-Shallot Chutney & Spiced Beet Salad Pork Chops with Apple-Shallot Chutney & Spiced Beet Salad

Our Pork Chops with Apple-Shallot Chutney and Spiced Beet Salad recipe is the perfect meal for two

35 M 2

Pork Chops with Apple-Shallot Chutney & Spiced Beet Salad

Pork

Our Pork Chops with Apple-Shallot Chutney and Spiced Beet Salad recipe is the perfect meal for two

35 M

2

Our Pork Chops with Apple-Shallot Chutney and Spiced Beet Salad recipe is the perfect meal for two

Ingredients

Apple-Shallot Chutney
  • 1 tbsp extra-virgin olive oil
  • 3 shallots, thinly sliced
  • 1 Golden Delicious or Fuji apple, peeled, cored and cut into ¼" pieces
  • ½ cup apple cider
  • 1 tsp McCormick® ground mustard powder
  • ¼ cup dry white wine (such as Chardonnay, Pinot Grigio or Sauvignon Blanc) or water
  • 2 tbsp Schnucks unsalted butter
  • 2 tsp fresh thyme leaves, chopped, plus sprigs for garnish
  • ¼ tsp salt
  • ¼ tsp black pepper
Spiced Beet Salad
  • 2 carrots
  • 1 red beer, ends trimmed
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp Schnucks pure honey
  • 1 tbsp fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp McCormick® ground cinnamon
  • ¼ tsp Schnucks ground cloves
  • ¼ cup red onion, thinly sliced
Pork Chops
  • 2 thick-cut pork loin rib chops
  • 1 tbsp extra-virgin olive oil
  • ¼ tsp salt
  • ¼ tsp ground black pepper

Instructions

  1. Prepare Apple-Shallot Chutney: In 12" skillet, heat oil over medium-high heat. Add shallots and apple; cook 5 minutes, stirring occasionally. Stir in apple cider and ground mustard; reduce heat to medium. Cook 10-12 minutes longer or until browned and tender, stirring occasionally; stir in remaining ingredients. Cook 2-3 additional minutes or until heated through.
  2. Meanwhile, prepare Spiced Beet Salad: Position oven rack 6-8 " from source of heat; preheat broiler. With largest holes of box grater, grate carrots and beet. You should have about 1½ cups carrots and 1½ cups beet. In medium bowl, with whisk, stir oil, honey, lemon juice, salt, pepper, cinnamon and clove. Add onion, carrots and beet; toss until well combined. Makes about 3 cups.
  3. Prepare Pork Chops: Coat pork chops with oil; sprinkle with salt and pepper. Place pork chops on broiler pan; broil 6-8 minutes or until internal temperature reaches 145°F, turning once halfway through cooking. Serve pork chops topped with chutney along with beet salad; garnish with thyme sprigs, if desired.

Nutrition Facts

847 Calories Per Serving

FAT: 50G

SATURATED FAT: 16G

CHOLESTEROL: 91MG

SODIUM: 1030MG

CARBOHYDRATES: 58G

FIBER: 7G

SUGARS: 43G

PROTEIN: 48G

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