Pork Chops with Sweet Tomato Chutney

    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.

    4 people made this

    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

    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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