Saturday, March 10, 2012

Pork Chops with Strawberry Chutney

Tonight was leftovers night and I wanted to make something to enhance some pork chops I had made earlier in the week. I was a little ambitious last week and got two parcels of strawberries because my daughter loves them, but by today these darlings had not been completely eaten and they were starting to look like they needed to be used. I thought I would give a try at a chutney using them. I had not seen any recipes for chutney using strawberries so I made one up and here it is.

Strawberry Chutney

1 1/2 Pounds of Strawberries (finely diced)
Ginger Root (a 1/2 inch piece, pealed and finely sliced)
3 Medium Shallots (finely sliced)
3 TBSP Extra Virgin Olive Oil
3/4 Cup Brown Sugar
1 TBSP Sherry Cooking Wine
Salt to taste
2 tsp Red Pepper Paste
1 TBSP Yellow Curry Powder
1 Cup Apple Cider Vinegar

Heat the oil in a pan at medium high heat and add your shallots and ginger root. Saute until the shallots become translucent.

Add in your strawberries and allow them to cook briefly.

Add in the brown sugar making sure to allow it to dissolve and incorporate it evenly into the strawberry and shallot mixture.

Add in the sherry, salt, red pepper paste and curry powder mixing in until well incorporated. Make sure to taste it at this point to make sure you like the amount of seasoning.

Add in the vinegar, lower the heat to medium low and let it simmer, making sure to stir frequently until the texture is soft and thick. Do a check on your seasoning again to ensure you like it. then remove from heat and set aside to cool slightly. When ready place on top of the pork chops.

This makes enough to fill a 13oz jar so you can save it and use it on crackers with some nice cheese for a great snack.


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