pork loin chops with cranberry & pistachio chutney

How To Make pork loin chops with cranberry & pistachio chutney

• Step 1
  PORK LOIN CHOPS:
• Step 2
  Preheat oven to 375ºF.
• Step 3
  Generously season the chops with salt and pepper on one side only and set aside.
• Step 4
  In a large oven-proof skillet over high heat, add oil and when shimmering, place chops, seasoned side down; season top with salt and pepper.
• Step 5
  Sear until browned, flip them and transfer to the preheated oven. Bake for 15 to 17 minutes or until the internal temperature reaches 140ºF.
• Step 6
  Remove from the heat, transfer the chops to a plate or cutting board and form a tent with a piece of foil to keep them warm while making the chutney.
• Step 7
  CHUTNEY:
• Step 8
  Return the skillet to the stovetop and keep 1 ½ to 2 tbsp. oil; set the heat to medium.
• Step 9
  When hot, add shallots and sauté for 1 minute.
• Step 10
  Add ginger and garlic; sauté for 30 seconds.
• Step 11
  Add Port wine, orange juice, sugar, rosemary and thyme. Stir until sugar is melted and bring the mixture to a simmer.
• Step 12
  Add cranberries, stir well and cook for 10 minutes or until they have burst.
• Step 13
  About 5 to 6 minutes through cooking, add half pistachios, stir and cook for the remaining time.
• Step 14
  Spoon chutney over the chops, evenly sprinkle on the remaining pistachios and serve immediately with steamed vegetables and mashed potatoes.
• Step 15
  To view this fabulous "holiday-ish" recipe on YouTube, click on this link >>> https://youtu.be/UkhCcTKlHP0
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