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Pork chops with fruity apricot chutney |
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Written by Phil Vickery, 2006
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 Accompanying meat with a mixture of tangy and sweet fruit is an excellent way of adding flavour to even the leanest cuts. Here, apricots form the basis of this fruity chutney, which can be used as a colourful garnish for grilled pork chops to add a twist to a low-fat weekday supper. Serve with a leafy green salad for extra vitamins and minerals. This recipe has valuable amounts of the important antioxidant, selenium.
Cooking time: approx 20 minutes
Calories (per serving): 1087kj/257kcal
Fat (per serving): 5g
Serves 4
175g (6oz) dried apricots
1 red onion thinly sliced
30ml (2 tbsp) sweet chilli sauce
15ml (1 tbsp) mango chutney
juice of 1 lemon
300ml (1⁄2 pint) water
15ml (1 tbsp) fresh coriander, chopped
4 lean, fully trimmed pork chops
Chop the dried apricots and add to the pan with the thinly sliced onion.
Add the sweet chilli sauce, mango chutney, lemon juice and water.
Bring to the boil and simmer 10–15 minutes until reduced and thickened. Allow to cool, then stir through the chopped coriander.
Cook the chops under a pre-heated grill for 8–10 minutes per side.
Serve them with the apricot chutney, new potatoes and a large pile of green salad. |
Chicken is simmered with aromatic spices, creating a rich, flavoursome meal.
This sweet bread is a great accompaniment to mid-morning coffee. 
