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Ingredients

  • Shallot-Mustard Chutney:
  • 3 medium shallots (about 2 ounces), thinly sliced (about 1 cup)
  • 3 medium shallots (about 2 ounces), thinly sliced (about 1 cup)
  • 1 tablespoon Food Club extra virgin olive oil
  • ½ cup fresh apple cider
  • 1 teaspoon ground mustard powder
  • ¼ cup dry white wine (such as Sauvignon Blanc)
  • 2 tablespoons Food Club unsalted butter, softened
  • 2 teaspoons chopped fresh thyme leaves plus additional sprigs for garnish (optional)
  • ¼ teaspoon Food Club salt
  • ¼ teaspoon Food Club pure ground black pepper
  • Spiced Beet Salad:
  • 2 medium carrots
  • 1 medium beet (about 5 ounces)
  • 2 tablespoons Food Club extra virgin olive oil
  • 2 tablespoons Food Club pure honey
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon Food Club salt
  • ¼ teaspoon Food Club pure ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1 pinch ground clove
  • ¼ cup thinly sliced red onion
  • Pork Chops:
  • 2 (1-inch-thick) bone-in pork loin rib chops (about 8 ounces each)
  • 1 tablespoon Food Club extra virgin olive oil
  • ¼ teaspoon Food Club salt
  • ¼ teaspoon Food Club pure ground black pepper

DIRECTIONS

  1. Prepare Shallot-Mustard Chutney: Heat a large skillet over medium-high heat until hot. Add shallots, apple and oil; cook 5 minutes, stirring occasionally. Stir in apple cider and mustard powder; reduce heat to medium. Cook 10 to 12 minutes or until browned and tender, stirring occasionally; stir in remaining ingredients.
  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 1½ cups carrots and 1½ cups beet. In medium bowl, whisk together 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 7 to 9 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
  • 847 Calories
  • 50g Fat (16g Saturated)
  • 91mg Cholesterol
  • 1030mg Sodium
  • 58g Carbohydrates
  • 7g Fiber
  • 48g Protein
CATEGORIES

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