Curried Pork Chops With Brandied Peach And Crabapple Chutney Recipes

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PEACH CHUTNEY



Peach Chutney image

We love in-season peaches for pies and other classic summer desserts, but there are so many other great ways to cook with them. Try this simple chutney as a delicious, tangy condiment to serve with grilled chicken or pork chops, on a cheese platter, or even on a sandwich. This is a highly versatile recipe, perfect for your summer pantry.

Provided by Food Network Kitchen

Categories     condiment

Time 5h10m

Yield about 1 1/2 cups of peach chutney

Number Of Ingredients 9

1 pound peaches (4 to 5 medium)
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 small red onion, chopped
1/4 cup golden raisins
1 tablespoon finely grated fresh ginger
2 wide strips lemon zest
1 cinnamon stick
Kosher salt

Steps:

  • Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits.
  • Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time.
  • Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks.

CURRIED PORK CHOPS WITH BRANDIED PEACH AND CRABAPPLE CHUTNEY



Curried Pork Chops with Brandied Peach and Crabapple Chutney image

Categories     Fruit     Apple     Peach     Pork Chop     Curry     Brandy     Fall     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 10

1 onion, diced
1 1/2 tablespoons vegetable oil
2 teaspoons balsamic vinegar
1 teaspoon curry powder
2 bottled brandied peaches, drained, reserving 1/4 cup syrup, and diced
4 whole spiced crabapples, cored and diced
1 teaspoon minced fresh parsley leaves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
two 1-inch-thick pork chops

Steps:

  • In a small skillet, cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder.
  • Transfer mixture to a small bowl and stir in peaches, crabapples and parsley.
  • Pat pork chops dry. In a small dish, stir together remaining 3/4 teaspoon curry powder, salt and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet, heat remaining 1/2 tablespoon oil over moderately high heat until hot, but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through. Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with chutney.

BRANDIED-PEACH PORK CHOPS



Brandied-Peach Pork Chops image

Brandy and lightly sautéed peaches make a rich, sweet sauce for pan-seared pork chops in this delicious weeknight recipe.

Provided by Paul Grimes

Categories     Fruit     Quick & Easy     Dinner     Peach     Pork Chop     Brandy     Fall     Winter     Jam or Jelly     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

4 (1-inch-thick) loin pork chops
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup thinly sliced shallots
1 teaspoon finely chopped thyme
1/4 cup plus 1 tablespoon brandy, divided
1 (10-ounce) bag frozen peaches, thawed
1/3 cup peach preserves

Steps:

  • Pat pork chops dry, then sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper (total).
  • Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook pork chops, turning once, until browned and just cooked through, 10 to 12 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Pour off all but 1 tablespoon fat from skillet.
  • Heat butter in skillet over medium heat until foam subsides, then cook shallots with thyme, stirring occasionally, until tender and golden-brown, about 5 minutes.
  • Add 1/4 cup brandy to skillet and carefully ignite with a kitchen match (use caution; flames will shoot up), then cook over medium heat, scraping bottom of skillet to loosen brown bits. When flames subside, add peaches, preserves, and 1/4 teaspoon each of salt and pepper and cook, covered, until peaches are tender and juicy, about 3 minutes. Stir in remaining tablespoon brandy, any meat juices from platter, and salt and pepper to taste, then spoon sauce over chops.

CURRIED PORK CHOPS



Curried Pork Chops image

My mother was a very traditional cook, except when it came to this recipe! My sisters and I enjoyed it when we were growing up. Now it's a favorite of our own kids'.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 pork chops (1/2 inch thick)
2 tablespoons butter, divided
1/2 cup chopped onion
1 cup water
1-1/2 cups diced unpeeled tart apples
1/2 cup raisins, optional
3 tablespoons orange marmalade
2 tablespoons lemon juice
1 to 2 tablespoons curry powder
4 teaspoons sugar
1/2 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked rice or macaroni

Steps:

  • In a large skillet over medium heat, brown pork chops in 1 tablespoon of butter; drain and set aside. , In the same skillet, saute onion in remaining butter until tender. Add water, apples, raisins if desired, marmalade, lemon juice, curry, sugar and pepper; mix well. Bring to a boil. , Return pork chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until pork juices run clear and apples are crisp-tender. Remove pork chops; keep warm. , Combine flour and cold water until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over rice or macaroni.

Nutrition Facts : Calories 364 calories, Fat 15g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 31g protein.

PORK CHOPS WITH BRANDIED PEACHES



Pork Chops With Brandied Peaches image

Haven't tried this one yet, but sounds really good. Please post a review and let me know. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories     Lunch/Snacks

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 9

1 onion, diced
2 tablespoons vegetable oil
1/2 cup balsamic vinegar, divided
2 teaspoons curry powder
14 ounces brandied peaches, drained, reserve syrup
1 teaspoon fresh parsley, minced
1 teaspoon salt, coarse
1 teaspoon black pepper
4 pork chops, 1-inch-thick

Steps:

  • In a small skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened.
  • Stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley.
  • In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper. Pat pork chops dry and sprinkle mixture on both sides of pork chops, patting the seasoning into the chops.
  • In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot brown pork chops about 3 minutes on each side.
  • Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through.
  • Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches.

CURRIED PORK CHOPS WITH BRANDIED PEACHES RECIPE



Curried Pork Chops With Brandied Peaches Recipe image

Provided by á-170456

Number Of Ingredients 10

1 onion diced
2 tablespoons vegetable oil
2 teaspoons balsamic vinegar plus
1 tablespoon balsamic vinegar
2 teaspoons curry powder
Brandied Peaches (see recipe), drained, syrup reserved
1 teaspoon minced fresh parsley leaves
1 teaspoon coarse salt
1 teaspoon freshly-ground black pepper
4 pork chops 1" thick

Steps:

  • In a small skillet cook onion in 1 tablespoon oil over moderately-low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley. Pat pork chops dry. In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately-high heat until hot but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through. Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches. This recipe yields 2 servings.

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