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 flavor.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 563 Calories

Ingredients

• ½ cup white sugar
• 1 cup water
• 2 tablespoons vegetable oil
• 1 teaspoon salt, or to taste
• 1 teaspoon cayenne pepper
• 1 pinch salt and pepper to taste
• ½ teaspoon mustard seed
• 1 teaspoon cumin seeds
• 1 (2 inch) piece cinnamon stick
• ½ teaspoon fennel seeds
• 6 large tomatoes, cut into 8 wedges
• 8 bone-in pork loin chops (1 inch thick)

Recipe Instructions

Step 1

Heat 2 tablespoons of oil in a large skillet 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.

Step 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.

Step 3

Season the pork chops with salt and pepper. Heat the remaining oil in a large skillet 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.

Step 4

Serve pork chops with about a tablespoon of chutney spooned over the top.