Chutney Craziness

Tonight was the night. I finally used my McQuade's Fig n' Ginger Chutney for Joseph's belated birthday dinner. I wasn't able to make the Fig & Ginger tart tonight but plan on making it this weekend. I went with some thick pork chops so that they'd be juicy and really soak in the flavor of the chutney. The end result was in one word JUICY!

Although Joseph didn't care for the items in the chutney he mentioned more than once that he enjoyed the flavor and the glaze that the chutney made over the pork chops. Half of one pork chop was more than enough for me! I will definitely be buying some more flavors of McQuade's chutneys.

Source: My head & McQuade Fig n' Ginger Chutney



Pork Chops with Fig & Ginger Chutney Glaze

• 2 1 1/2 inch pork chops
• salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp McQuade's Fig n' Ginger Chutney

Preheat oven to 350 degrees.

Heat oil in a large skillet on medium high heat. Salt and pepper both sides of the pork chops. Place chops in skillet and do not move when you put them in. Cook for 5 minutes and than turn and cook other side for 5 minutes to create a good sear. Add chutney to the top after about 3 minutes on the second side.

Place chops in a baking dish and bake for 15-20 minutes or until they reach an internal temperature of 155 degrees and let rest for 5 minutes. The pork chops should be very light pink in the middle.

I served the chops with the chutney on the side leaving a nice glaze on the chops. YUM!