/getattachment/86b88915-f47d-4100-a300-4dd04395be30/Pork-Chops-with-Blueberry-Chutney.aspx
Pork Chops with Blueberry Chutney Recipe
Liven up a humble pork chop with a sweet and tangy fresh fruit chutney.
Recipe Ingredients
PORK CHOPS
- 8 pork chops
- Salt and pepper
- 2 Tbsp (30ml) SPAR Olive Oil
- 2 Tbsp (30ml) Harissa paste
- Juice and rind of a lemon
BLUEBERRY CHUTNEY
(MAKES ONE CUP)
- ½ cup (125 ml) red wine vinegar
- ½ cup (125 ml) SPAR Sugar
- 1 medium-sized onion, finely chopped
- 1 tsp (5 ml) fresh ginger, finely chopped
- 1 tsp (5 ml) ground cinnamon
- 1 tsp (5 ml) lemon rind
- A pinch of cayenne pepper
- A pinch of salt
- 3 cups blueberries, fresh or frozen
Recipe Method
PORK CHOPS
- Mix the olive oil, harissa paste, lemon rind and juice and rub onto the chops. Season well with salt and pepper
- Cook in a non-stick pan over a high heat or on the braai for 6 minutes on a side or until cooked through.
- Serve with a generous portion of chutney and a lovely side salad.
BLUEBERRY CHUTNEY
- Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper and salt in a saucepan. Bring to a boil and simmer for 15 minutes.
- Add 1 cup of blueberries.
- Simmer for 20 minutes, stirring frequently. Add the remaining 2 cups of blueberries and simmer for another 10 minutes.
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