Pork Chops With Pineapple-Apple Chutney

Submitted by lazyme

"From The Weight Watchers Complete Cookbook & Program Basics."

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 4

ingredients

• 18 ounces fresh pineapple, pared & cored cut into small pieces
• 1 small granny smith apple, pared cored & chopped finely
• 1⁄2 cup golden raisin, chopped
• 1⁄2 cup red bell pepper, finely chopped
• 1⁄3 cup red onion, finely chopped
• 1⁄4 cup cider vinegar
• 2 tablespoons fresh gingerroot, finely chopped
• 1 tablespoon orange marmalade (plus 1 teaspoon)
• 1 small jalapeno pepper, seeded and finely chopped
• 1 teaspoon garlic, finely chopped
• 1 teaspoon yellow mustard seeds (optional)
• 1⁄4 teaspoon cinnamon
• 1 pinch ground cloves
• salt & freshly ground black pepper, to taste
• 1 tablespoon olive oil (plus 1 teaspoon) or 1 tablespoon vegetable oil (plus 1 teaspoon)
• 20 ounces pork loin chops, with bone

directions

1. To prepare chutney, in a heavy medium saucepan, combine all ingredients except oil and pork chops; place over medium-low heat.
2. Bring to simmer; if mixture is dry, add water, 1–2 tablespoons at a time, to keep mixture moist.
3. Cook until mixture thickens and flavors blend, about 40–45 minutes.
4. Preheat oven to 300°F.
5. In heavy 10-inch ovenproof skillet , heat oil over medium-high heat.
6. When hot, add chops and saute 1–1 1/2 minutes each side, until browned.
7. Place skillet in oven and cook another 10–15 minutes, turning occasionally.
8. Serve with pineapple-apple chutney.
9. EACH SERVING PROVIDES: 1 Fat, 2 Fruits, 1/2 Vegetable, 3 Proteins, 15 Optional Calories.
10. PER SERVING: 338 Calories, 26 g Protein, 13 g Fat, 31 g Carbohydrate, 63 mg Sodium, 67 mg Cholesterol, 2 g Dietary Fiber; 7 points.