Braised Pork Chops with Cranberry Walnut Chutney

How to Make Braised Pork Chops with Cranberry Walnut Chutney

Here’s a tasty and festive holiday entrée for the winter season!

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


15 min prep time


60 min cook time


4servings


1 pork chop + 2 Tbsps. chutney

Print Recipe >

Step-By-Step Instructions:

  1. Preheat the oven to 375 degrees F.
  2. Trim any visible fat from the pork chops and pat dry with a paper towel. Season both sides of each chop with the salt-free seasoning and black pepper.
  3. Add 1 1/2 tsps of olive oil and a generous amount of cooking spray to an oven-safe dutch oven or a large skillet heated over high heat.
  4. Once the oil is hot, sear each side of the four pork chops until golden brown on each side.
  5. Sprinkle the sliced onions over the pork chops and pour the broth on top.
  6. Cover and bake in the oven for 45 minutes or until the pork chops are fork tender.
  7. While the pork chops are braising, add the remaining 1 1/2 Tsps.. of olive oil to a small nonstick skillet over medium heat. Add the shallots (or onions) and sauté until they begin to caramelize.
  8. Add the remaining chutney ingredients except the nuts and simmer until almost all of the liquid evaporates and the chutney is thick and syrupy.
  9. Stir in the nuts and remove from the heat. Set aside to cool slightly. The chutney should be served at room temperature.
  10. Once the pork chops are done braising, remove the chops from the dutch oven and set aside, leaving the onions and liquid in the pan. Put the dutch oven back on top of the stove over medium high heat. Simmer until almost all of the liquid is evaporated. Pour over the pork chops.
  11. Serve one pork chop with 1/4 of the onions and 2 Tbsps. of the chutney
pinterestfacebooktwittermail

Nutrition facts

4 Servings



  • Serving Size

    1 pork chop + 2 Tbsps. chutney


  • Amount per serving



    Calories





    320

  • % Daily value*

  • Total Fat
    14g

    18%

    • Saturated Fat
      2.3g

      12%

  • Cholesterol
    65mg

    22%

  • Sodium
    120mg

    5%

  • Total Carbohydrate
    21g

    8%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      14g

  • Protein
    29g

  • Potassium
    680mg

    14%

Ingredients

loin-cut bone in pork chops
4

salt-free all-purpose seasoning (such as Spike or Mrs. Dash)
1 tbsp

black pepper
1/2 tsp

nonstick cooking spray
1

olive oil (divided)
1 tbsp

large onion (sliced)
1

low sodium chicken broth
1 1/2 cup

small onion or shallot (diced)
1

dried cranberries
1/3 cup

maple syrup
1 tbsp

balsamic vinegar
2 tbsp

crushed red pepper flakes
1 pinch

water
1/3 cup

unsalted chopped walnuts
1/2 cup