Pork Chops With Pineapple-Apple Chutney - cooking recipe

Ingredients

18 ounces fresh pineapple, pared & cored cut into small pieces
1 small granny smith apple, pared cored & chopped finely
1/2 cup golden raisin, chopped
1/2 cup red bell pepper, finely chopped
1/3 cup red onion, finely chopped
1/4 cup cider vinegar
2 tablespoons fresh gingerroot, finely chopped
1 tablespoon orange marmalade (plus 1 teaspoon)
1 small jalapeno pepper, seeded and finely chopped
1 teaspoon garlic, finely chopped
1 teaspoon yellow mustard seeds (optional)
1/4 teaspoon cinnamon
1 pinch ground cloves
salt & freshly ground black pepper, to taste
1 tablespoon olive oil (plus 1 teaspoon) or 1 tablespoon vegetable oil (plus 1 teaspoon)
20 ounces pork loin chops, with bone

Preparation

To prepare chutney, in a heavy medium saucepan, combine all ingredients except oil and pork chops; place over medium-low heat.
Bring to simmer; if mixture is dry, add water, 1-2 tablespoons at a time, to keep mixture moist.
Cook until mixture thickens and flavors blend, about 40-45 minutes.
Preheat oven to 300\u00b0F.
In heavy 10-inch ovenproof skillet , heat oil over medium-high heat.
When hot, add chops and saute 1-1 1/2 minutes each side, until browned.
Place skillet in oven and cook another 10-15 minutes, turning occasionally.
Serve with pineapple-apple chutney.
EACH SERVING PROVIDES: 1 Fat, 2 Fruits, 1/2 Vegetable, 3 Proteins, 15 Optional Calories.
PER SERVING: 338 Calories, 26 g Protein, 13 g Fat, 31 g Carbohydrate, 63 mg Sodium, 67 mg Cholesterol, 2 g Dietary Fiber; 7 points.