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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless ribeye (rib) pork chops (1/2-inch thick)
- 2 Tbsp. canola oil
- 1 Tbsp. flour
- chutney
- 28 oz. diced tomatoes (drained)
- 1/2 cup red wine vinegar
- 1/4 cup gari (chipped)
- 1/4 cup brown sugar
- 1/4 cup sugar
- 2 tsp. garlic (minced)
- 1 tsp. oregano leaves (dried)
- 1/2 tsp. mint leaves (snipped)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 pinch cayenne pepper
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Directions
- Generously season pork chops with salt and pepper. Heat oil in large skillet over medium-high heat. Add pork chops; fry until light brown on both sides (or about 4 minutes per side). Transfer to paper towels to drain; set aside.
- Meanwhile, reduce heat to medium. Gradually whisk flour into pan drippings; cook and whisk 1 to 2 minutes. Add remaining ingredients; stir to combine. Simmer until thickened and bubbly (about 4 to 5 minutes), stirring occasionally. Return pork chops to skillet, turning to coat. Simmer 3 to 4 minutes or until pork chops are heated through and register 145 degrees F on an instant-read meat thermometer and allow to rest for 3 minutes. Serve with rice, if desired.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium320mg13% |
| Potassium520mg15% |
| Protein2g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber2g8% |
| Sugars37g |
| Vitamin A35% |
| Vitamin C45% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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