pork chops (each 6 oz /175 g bone-in or 4 oz/125 g boneless)
halved, seedless red grapes
shallots, finely diced
red wine vinegar
Mix together garlic powder, smoked paprika, salt and cayenne pepper; set aside. Pat dry pork chops with paper towel. Rub spice mixture onto all sides of chops. Heat oil in large skillet set over medium-high heat. Cook chops 3 to 5 min. per side, until browned and internal temperature reaches 71˚C (160˚F).
Meanwhile, in medium saucepan, stir together grapes, shallots, sugar and vinegar. Bring to a boil then reduce to a rapid simmer for 8 to 10 min., until grapes and shallots soften. Cool about 5 min. to let sauce to thicken slightly. Serve pork chops with chutney.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More