Pork Chops with Sweet Tomato Chutney

2
Priyanka 18

"Everyday pork chops get a new lease on life when served with this zesty Bengali style sweet tomato chutney. Use slightly over ripe tomatoes if you can for the best flavor."
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Ingredients

1 h servings 563 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 28.9 g
  • 44%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 39.9 g
  • 80%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 764 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the cumin seed, mustard seed, and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
  2. Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
  3. Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.
  4. Serve pork chops with about a tablespoon of chutney spooned over the top.

Reviews

2

I used 1/4 cup of sugar, which was plenty. Put a splash guard over the pan while frying the spices, the mustard seeds tend to jump all over the place. The recipe does not specify what type of ...

Interesting recipe with unique taste. Followed it but have a couple of suggestions. Makes alot of chutney. Might suggest using 1/2 or 3/4 cup of water as 1 full cup made it far too watery at the...