Pork Chops with Sweet Tomato Chutney

    Pork Chops with Sweet Tomato Chutney

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    4 people made this

    About this recipe: Everyday pork chops get a new lease on life when served with this zesty Bengali style sweet tomato chutney. Use slightly over ripe tomatoes if you can for the best flavour.

    Ingredients
    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon mustard seed
    • 1 (5cm) cinnamon stick
    • 1/2 teaspoon fennel seeds
    • 6 large tomatoes, cut into 8 wedges
    • 1 teaspoon cayenne pepper
    • 1 teaspoon salt, or to taste
    • 250ml water
    • 100g caster sugar
    • 8 bone-in pork loin chops (2.5cm thick)
    • salt and pepper to taste
    • 2 tablespoons vegetable oil

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat 2 tablespoons of oil in a large frying pan over medium heat. Add the cumin seed, mustard seed and cinnamon stick. Cook and stir until seeds are fragrant and begin to pop, about 1 minute. Stir in the fennel seed and then add the tomatoes. Season with cayenne pepper and salt. Pour in the water, reduce heat to low, cover and simmer until the tomatoes are very soft, about 20 minutes.
    2. Stir the sugar in with the tomatoes and set the heat to high. Cook until sugar has dissolved, then continue to cook while stirring constantly until the mixture is glossy, about 3 minutes. Remove from the heat and set aside.
    3. Season the pork chops with salt and pepper. Heat the remaining oil in a large frying pan over medium-high heat. Fry the pork chops on each side until browned and cooked through, about 4 minutes per side. Remove from the heat and allow to rest for a few minutes.
    4. Serve pork chops with about a tablespoon of chutney spooned over the top.
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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    by
    6

    I used 1/4 cup of sugar, which was plenty. Put a splash guard over the pan while frying the spices, the mustard seeds tend to jump all over the place. The recipe does not specify what type of mustard seeds to use - I used brown mustard seeds. I left the chutney to simmer for an hour, and it came out very tasty.  -  09 Mar 2008  (Review from Allrecipes US | Canada)

    by
    3

    Interesting recipe with unique taste. Followed it but have a couple of suggestions. Makes alot of chutney. Might suggest using 1/2 or 3/4 cup of water as 1 full cup made it far too watery at the end. Used pork loin about 1 in. thick and found that 4 min. per side was not enough - go for 5 min per. With these changes, would do this one again - it's different and it's good!  -  18 Feb 2008  (Review from Allrecipes US | Canada)

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