Ingredients (serves 4)
* 1 red onion, halved, coarsely chopped
* 2 firm packham pears, halved, cores removed, coarsely chopped
* 80ml (1/3 cup) red wine vinegar
* 100g (1/2 cup, firmly packed) brown sugar
* 1/2 tsp dried chilli flakes
* 3 tsp olive oil
* 4 (about 185g each) pork chops
* Sweet potato mash & green beans (see related recipe), to serve
* Freshly ground black pepper
Method
1. Place the onion, pear, vinegar, sugar and chilli flakes in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until mixture thickens and pear is tender.
2. Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the pork chops and cook for 3-4 minutes each side or until just cooked through.
3. Divide sweet potato mash & green beans among plates (see related recipe). Top with pork chops and chutney. Season with pepper to serve.
Source
Australian Good Taste - Page 58
Recipe by Jane Charlton
Pork chops with pear and red onion chutney
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