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Pork Chops with Apple-Shallot Chutney & Spiced Beet Salad

Active Time: 25 minutes
Total Time: 35 minutes • Serves: 2

Apple-Shallot Chutney
1 tablespoon extra virgin olive oil
3 medium shallots (about 3 ounces), thinly sliced (about 1 cup)
1 Golden Delicious or Fuji apple, peeled, cored and cut into 1/4-inch pieces
1/2 cup apple cider
1 teaspoon McCormick® ground mustard powder
1/4 cup dry white wine (such as Chardonnay, Pinot Grigio or Sauvignon Blanc) or water
2 tablespoons Schnucks unsalted butter
2 teaspoons chopped fresh thyme leaves plus sprigs for garnish (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Spiced Beet Salad
2 medium carrots
1 (3-inch) red beet (about 5 ounces without greens), ends trimmed
2 tablespoons extra virgin olive oil
2 tablespoons Schnucks pure honey
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon McCormick® ground cinnamon
1/4 teaspoon Schnucks ground clove
1/4 cup thinly sliced red onion

Pork Chops
2 thick-cut pork loin rib chops (about 8 ounces each)
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. Prepare Apple-Shallot Chutney: In 12-inch 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 to 12 minutes longer or until browned and tender, stirring occasionally; stir in remaining ingredients. Cook 2 to 3 additional minutes or until heated through.

2. Meanwhile, prepare Spiced Beet Salad: Position oven rack 6 to 8 inches from source of heat; preheat broiler. With largest holes of box grater, grate carrots and beet. You should have about 1-1/2 cups carrots and 1-1/2 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 to 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.

Each serving: about 847 calories, 50 g total fat (16 g saturated), 91 mg cholesterol, 1030 mg sodium, 58 g carbohydrate, 7 g fiber, 43 g sugars, 48 g protein