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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

1 tsp
garlic powder
5 mL
1/2 tsp
each smoked paprika and salt
2 mL
pinch cayenne pepper
4
pork chops (each 6 oz /175 g bone-in or 4 oz/125 g boneless)
2 tbsp
canola oil
30 mL
2 cups
halved, seedless red grapes
500 mL
2
shallots, finely diced
1/3 cup
sugar
75 mL
1/4 cup
red wine vinegar
60 mL

Method

Step 1
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).
Step 2
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.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
350
Fat:
12 g
Saturated Fat:
2 g
Carbs:
34 g
Fibre:
1 g
Sugar:
30 g
Cholesterol:
70 mg
Protein:
28 g
Sodium:
360 mg