Shelly's Recipe

PORK LOIN CHOPS WITH CRANBERRY MAPLE CHUTNEY AND ROASTED ROOT VEGETABLES

Category: Pork - Chops and Steaks

Cranberry Maple Chutney
1 tbsp vegetable oil
1 small onion, finely chopped
2 cups dried cranberries
3 tbsp white vinegar
2 tsp finely grated orange zest
1/3 cup orange juice
1/2 tsp ground cinnamon
1/4 tsp each ground nutmeg and dry mustard
3 tbsp maple syrup

Roasted Root Vegetables
8 parsnips, peeled and cut into sticks
4 sweet potatoes, cut into large coins, about 2 1/2 lb
4 carrots, peeled and cut into thin sticks
2 tbsp vegetable oil
1 tbsp each chopped fresh thyme and rosemary leaves
3/4 tsp each salt and pepper (approx.)
2 tbsp brown sugar
2 tbsp honey

Pork Loin Chops
8 bone-in pork loin chops, about 4 lb
2 tbsp vegetable oil
3/4 tsp each salt and pepper

Cranberry Maple Chutney: Heat oil in a large nonstick skillet set over medium heat. Add the onions and cook for 7 to 10 minutes or until very soft. Add the cranberries, vinegar, orange zest, orange juice, cinnamon, nutmeg and mustard. Simmer for 5 minutes or until cranberries plump and start to break up. Stir in maple syrup and remove from heat; cool completely.

Roasted Root Vegetables: Preheat the oven to 350. Toss the parsnips with the sweet potatoes, carrots, oil, thyme, rosemary, salt and pepper. Spread the vegetables in an even layer on rimmed baking sheets. Sprinkle with brown sugar. Bake for 15 minutes. Rotate sheets and drizzle with honey. Bake for an additional 15 to 20 minutes or until vegetables are tender and browned. Season to taste with additional salt and pepper; tent with foil to keep warm.

Pork Loin Chops: Increase oven temperature to 400. Season pork chops evenly with salt and pepper. Heat oil in a grill pan set over medium-high heat. Brown the pork chops, in batches, on both sides and transfer to a rack on a rimmed baking sheet. Cook for 10 to 12 minutes or until an instant-read thermometer registers 160 degrees. Let pork rest for 5 minutes before serving with vegetables and chutney. Serves 8