Pork Chops with Jalapeno-Peach Chutney

Pork Chops with Jalapeno-Peach Chutney

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From: Diabetic Living Magazine

Try this pork recipe next time you have company. Boneless loin chops are coated with a delicious spice rub and after a quick grilling, served with a spicy-sweet chutney.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Jalapeño-Peach Chutney
  • ¼ cup finely chopped shallot (see Tip)
  • 1 teaspoon canola oil
  • 2 cups chopped peeled fresh or frozen peaches
  • ⅓ cup finely chopped red sweet pepper
  • 1 tablespoon 1 to 2 tablespoons finely chopped fresh jalapeño chile pepper (see Tip)
  • 1 tablespoon cider vinegar
  • 2 teaspoons packed brown sugar
  • ⅛ teaspoon ground cinnamon
  • 2 tablespoons snipped fresh cilantro
  • Pork Chops
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon dried sage, crushed
  • ¼ teaspoon ground cumin
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 boneless pork loin chops, cut 1 inch thick (1½ pounds total)
  • Nonstick cooking spray


  • Prep

  • Ready In

  1. Prepare Jalapeno-Peach Chutney: In a medium saucepan cook shallot in hot oil over medium heat for 3 to 5 minutes or until tender. Stir in peaches, sweet pepper, jalapeno pepper, vinegar, brown sugar and cinnamon. Cook about 10 minutes or until peaches are tender and chutney has thickened. Stir in cilantro. Set aside.
  2. Prepare Pork Chops: In a small bowl stir together chili powder, oregano, sage, cumin, garlic, salt and black pepper. Trim fat from chops. Lightly coat chops with cooking spray. Sprinkle chops evenly with spice mixture and rub in with your fingers.
  3. For a gas or charcoal grill, place chops on the grill rack directly over medium heat. Grill, covered, for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (145°F), turning once halfway through grilling. Serve chops with chutney.
  • Tips: If you can't get your hands on shallots, substitute ¼ cup finely chopped yellow or white onion and 1 finely chopped garlic clove.
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition information

  • Serving size: 1 pork chop and ½ cup chutney
  • Per serving: 297 calories; 10 g fat(3 g sat); 2 g fiber; 13 g carbohydrates; 38 g protein; 95 mg cholesterol; 10 g sugars; 261 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 5½ lean protein, 1 fruit

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