Pork with Green Tomato Chutney
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 660
- Total Fat
- 32 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 136 milligrams
- Sodium
- 729 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 4 grams
- Protein
- 54 grams
- Sugar
- 17 grams
- Total: 40 min
- Active: 40 min
Ingredients
3 tablespoons extra-virgin olive oil
1/2 sweet onion, chopped
1 stalk celery, sliced
1 yellow bell pepper, chopped
2 unripe green tomatoes (about 1 pound), cored and chopped
1 teaspoon finely chopped fresh thyme, plus 1 large sprig
Kosher salt and freshly ground pepper
1/4 cup apple cider vinegar
3 tablespoons packed light brown sugar
4 boneless pork chops (about 1 inch thick; 8 ounces each)
2 cups microwavable wild rice blend, for serving
1/4 cup chopped fresh parsley, plus more for sprinkling
Directions
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the tomatoes, thyme sprig, 3/4 teaspoon salt and a generous grinding of pepper; stir well to coat. Add 1 cup water, the vinegar and brown sugar and bring to a simmer. Cook, stirring and mashing the tomatoes as they soften, until the mixture thickens but is still chunky, adding a splash of water toward the end if needed, 20 to 25 minutes.
- Meanwhile, season the pork all over with salt, pepper and the chopped thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until just cooked through but still a touch rosy in the center, about 7 minutes per side. Transfer to a cutting board to rest, 5 minutes.
- Divide the rice among plates. Stir any accumulated juices from the pork into the tomato chutney along with the parsley. Divide the pork and chutney among the plates. Top with more parsley.