Our Pork Chops with Apple-Shallot Chutney and Spiced Beet Salad recipe is the perfect meal for two
Spiced Beet Salad
- 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.
- 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.
- 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.
847 Calories Per Serving
SATURATED FAT: 16G