Pork Chops with Fruity Chutney

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Pork Chops with Fruity Chutney
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Health Score:
75 / 100
2 h. 15 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie646 cal.(31 %)
Protein49 g(50 %)
Fat15 g(13 %)
Carbohydrates71 g(47 %)
Sugar added31 g(124 %)
Roughage8.3 g(28 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E11.8 mg(98 %)
Vitamin K33.2 μg(55 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.9 mg(166 %)
Vitamin B₆1.3 mg(93 %)
Folate143 μg(48 %)
Pantothenic acid2.4 mg(40 %)
Biotin29 μg(64 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C173 mg(182 %)
Potassium1,578 mg(39 %)
Calcium73 mg(7 %)
Magnesium96 mg(32 %)
Iron5.7 mg(38 %)
Iodine32 μg(16 %)
Zinc5.9 mg(74 %)
Saturated fatty acids2.7 g
Uric acid388 mg
Cholesterol98 mg
Complete sugar69 g


for the pork chops
4 Pork cutlets
2 sprigs thyme
4 Tbsps vegetable oil
1 Tbsp light soy sauce
for the fruity chutney (makes 4 jars, each about 400 ml or 1 1/2 cups)
700 grams Tomatoes
2 Red Bell pepper
1 medium onion
1 pc ginger
1 red chili pepper
600 grams Apple
125 grams brown sugar
250 milliliters Cider
5 Tbsps apple cider vinegar
2 Tbsps Mustard seed
1 tsp peppercorns (coarsely crushed)
3 Tbsps raisins
How healthy are the main ingredients?
TomatoApplesugarapple cider vinegarraisinsginger

Preparation steps


For the pork chops, rinse the thyme, shake dry and chop finely. Season the chops with salt and pepper. Mix the oil, thyme and soy sauce. Brush on the chops. Cover and refrigerate for at least 2 hours.


Grill or broil for 2 to 3 minutes per side. Serve with the chutney.


For the fruity chutney, blanch the tomatoes for a few seconds. Peel, core and finely chop the tomatoes. Peel and chop the onion. Rinse the bell peppers, halve and remove the seeds and ribs. Broil, skin side up, until the skin is blistered, watching carefully. Remove the skin and cut into fine dice. Rinse the chile pepper, cut lengthwise, remove the seeds and ribs and very finely chop. Peel and finely chop the ginger. Peel the apples, quarter, core and also cut into very small cubes. Place the prepared fruit and vegetables and the remaining ingredients in a pot and bring to a boil while stirring. Cover and cook over medium heat about 40 minutes. Season with pepper and vinegar. Ladle into sterilized jars and close tightly. Store in the refrigerator.