Pork Chops with Blueberry Chutney Recipe

Liven up a humble pork chop with a sweet and tangy fresh fruit chutney.

Difficulty

Medium

Prep Time

10 minutes

Cooking Time

45 minutes

Serves

8

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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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