Pork with green tomato chutney

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 660, total fat 32 G., saturated fats 10 G., proteins 54 G., carbohydrates 41 G., fiber 4 G., cholesterol 136 mg, sodium 729 mg, sugar 17 G.

For this chutney recipe, you won't need soft, green tomatoes, but real, unripe, firm tomatoes, which are easy to find at the market towards the end of the season. They can be stewed, but they'll retain their shape and not become mushy—just what you need for chutney. Their tartness balances the characteristic sweetness of chutney. Try this sauce with roast pork and wild rice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons extra-virgin olive oil
Half a sweet onion, chopped
1 stalk celery, thinly sliced
1 yellow bell pepper, chopped
2 unripe green tomatoes (about 450 g), cut into pieces (remove cores)
1 tsp chopped fresh thyme + 1 large sprig
1/4 cup apple cider vinegar
3 tablespoons light brown sugar
4 natural boneless pork cutlets (approximately 2 cm thick; 220 g each)
2 cups store-bought microwaveable wild rice mix
1/4 cup chopped fresh parsley, plus extra for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, sweet pepper, celery, green tomatoes, chutney sauce, thyme, wild rice

Cooking the dish according to the recipe:

In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the onion, celery, and bell pepper. Cook, stirring, until the vegetables soften, about 5 minutes. Add the tomatoes, thyme sprig, 3/4 teaspoon salt, and a generous pinch of black pepper; stir well to coat. Add 1 cup water, vinegar, and brown sugar and bring to a boil.
Cook, stirring and mashing the tomatoes as they soften, until the mixture is thick but still chunky, adding a little water at the end if necessary, 20 to 25 minutes.

Meanwhile, season the pork on all sides with salt, black pepper, and chopped thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until cooked through but still pink in the center, about 7 minutes per side. Transfer the pork to a cutting board and let rest for 5 minutes.
Divide the rice among plates. Add all the pork juices and parsley to the tomato chutney. Divide the pork and chutney among plates. Sprinkle with parsley.

Categories:

recipe / Calorie content of prepared meals / Pan / Summer dishes / Dinner / Main courses / Cereals, legumes / Meat / Vegetables and mushrooms / Food Network - recipes