Recipe: Appetizing Brad's 5 spice pork chops with apple cranberry chutney

Brad's 5 spice pork chops with apple cranberry chutney. Coat grill pan with cooking spray. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Coat grill pan with cooking spray.

Stir in the brown sugar, vinegar, ginger and chili powder. Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. You can have Brad's 5 spice pork chops with apple cranberry chutney using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Brad's 5 spice pork chops with apple cranberry chutney

1. It's 8 of bone in pork chops.
2. It's 2 cup of flour.
3. Prepare 1 1/2 tbsp of each, 5 spice ginger seasoning salt garlic powder.
4. It's 3 of beaten eggs.
5. You need of chutney.
6. It's 1 of apple peeled cored and chopped.
7. You need 1 1/2 cup of dried cranberries.
8. You need 2 cup of water.
9. Prepare 1 1/2 cup of loose brown sugar.
10. You need 1/4 cup of rice vinegar.
11. You need 1 tsp of 5 spice and ginger.
12. You need 1 jar of Chinese plum sauce.
13. You need 1 of hot cooked rice.

In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Stir occasionally, moving the apples and onions around so they all have a chance to simmer and soften. When my husband and I lived in South Carolina for a year, some good friends served this wonderful pork and apple chutney recipe. Pork Roast: In a small bowl, stir together herbs de Provence, onion powder, light brown sugar, olive oil, lemon juice and garlic.

Brad's 5 spice pork chops with apple cranberry chutney step by step

1. start the chutney by combining all ingredients except plum sauce. bring to a boil and simmer for 20 minutes.
2. combime spices and flour for the pork. beat the eggs in a separate bowl..
3. preheat oven. heat oil in a pan on high for pork. until almost smoking.
4. dredge pork in seasoned flour. then in egg then back in flour. fry until brown on both sides. when all are done put in oven for 15minutes to finish.
5. add plum sauce to chutney and simmer 5 more minutes..
6. serve pork over rice. add chutney to the top garnish with bean sprouts. enjoy.

I ended up freezing half of it to use this fall! I also added the juices and drippings from the pork chops into the chutney while it was cooking; gave it a great extra flavor! The chops were juicy and the chutney was perfectly balanced! In the reserved pan, heat a drizzle of olive oil on medium-high. Pat the pork chops dry with paper towel; season with the spice blend and S&P.