Pork with Plum Chutney
I had very ripe plums and wanted to use them in a savory dish rather than a dessert. I had made a pear chutney before, so that gave me the idea of using the plums in a chutney. I had some pork loin defrosted and I thought they would work well together. I was not disappointed.
I started by pitting and chopping up the plums. They were very ripe. I say in the recipe it was 2 cups, but let’s say a generous 2 cups. You can be off a little bit here. A few more plums aren’t going the hurt anything. I threw everything in a pot and let it cook until the mixture thickened. After it was finished I added a little honey because it seemed too tart. Trust your taste here for how much sweetening it needs.
Here is the recipe for the chutney and for the pork.
Plum Chutney
2 c. pitted chopped plums
1 small onion, minced
4 cloves garlic, sliced thin
¼ c. balsamic vinegar
¼ c. brown sugar
2 T. honey
1 t. cinnamon
Salt, pepper and cayenne to taste
Combine all ingredients, except the seasonings in a medium saucepan and s= cook over medium heat until thickened. This took about 20 minutes, maybe a bit longer. As the mixture gets thicker, stir more often to prevent sticking. I added the honey later as the chutney seemed too tart when it was finished. That is partly based on how sweet the fruit is and your personal taste. Makes about 2 cups. Will keep in fridge for weeks. Great on pork, duck and chicken or served with cheese and crackers as an appetizer.
Pork with Plum Chutney
1 lb. boneless pork, cubed
2 T. cornstarch
2 T. sherry, not cooking sherry
1 T. soy sauce
Oil
Additional cornstarch for dredging
Salt and pepper
About ¾ c. plum chutney
Place cubed pork in a small bowl and combine with the cornstarch, sherry and oil. Chill several hours, if possible. Heat oil in skillet. Dredge the pork in cornstarch and sauté until cooked through. Season with salt and pepper and spoon any excess oil out of the pan. Add the chutney and simmer until heated through. Serves 3-4.
Fresh Peach Chutney
Peaches are in season and I am loving it. Besides eating them fresh, I have been enjoying them in all sorts of dishes. Peach jam, peach ice cream, peach scones…. the list goes on.
This chutney is one more way to take advantage of peach season. Chutney is a dish that walks the line between savory and sweet. I made this batch a little spicy. The heat pairs well with the sweetness of the fruit. Feel free to adjust heat to suit your own taste.
You can serve this chutney like a relish, on the side. Or, use it like a sauce, adding to meats when cooking. Another option is to use it as a glaze, brushing it on meats while baking or grilling. A vegetarian option is brushing it on grilled portobello mushrooms or eggplant slices.
I have served chutney with a cheese board, too. Fun and easy addition to the appetizer menu.
So here is the recipe.
Fresh Peach Chutney
5 medium peaches, peeled, pitted and diced
1 medium onion, peeled and chopped fine
½ c. cider vinegar
½ c. sugar
½ c. water
2 T. honey
2 T. lemon juice
2 T. minced garlic
1 T. soy sauce, or a little more to suit your taste
½ t. red pepper flakes, or more for a spicier chutney
1 T. cornstarch
2 T. cold water
Combine all ingredients in a saucepan, except cornstarch and the 2 tablespoons of cold water, and cook over medium heat until peaches are tender and onion is translucent, about 15 minutes. Stir occasionally to avoid burning. Combine cornstarch with the cold water and stir until smooth. Slowly add to simmering chutney while stirring constantly. Mixture will thicken. Adjust seasonings, if needed. Makes about 3 cups. Will keep in fridge a couple of weeks- can be frozen.
Serve with pork or lamb. Great with duck or chicken, too. You can also serve as an appetizer with cheese and crusty bread.
Fresh Peach Chutney
Peaches are is season and I am loving it. Besides eating them fresh, I have been enjoying them in all sorts of dishes. Peach jam, peach ice cream, peach scones…. the list goes on.
This chutney is one more way to take advantage of peach season. Chutney is a dish that walks the line between savory and sweet. I made this batch a little spicy. The heat pairs well with the sweetness of the fruit. Feel free to adjust heat to suit your own taste.
You can serve this chutney like a relish, on the side. Or, use it like a sauce, adding to meats when cooking. Another option is to use it as a glaze, brushing it on meats while baking or grilling. A vegetarian option is brushing it on grilled portobello mushrooms or eggplant slices.
I have served chutney with a cheese board, too. Fun and easy addition to the appetizer menu.
So here is the recipe.
Fresh Peach Chutney
5 medium peaches, peeled, pitted and diced
1 medium onion, peeled and chopped fine
½ c. cider vinegar
½ c. sugar
½ c. water
2 T. honey
2 T. lemon juice
2 T. minced garlic
1 T. soy sauce, or a little more to suit your taste
½ t. red pepper flakes, or more for a spicier chutney
1 T. cornstarch
2 T. cold water
Combine all ingredients in a saucepan, except cornstarch and the 2 tablespoons of cold water, and cook over medium heat until peaches are tender and onion is translucent, about 15 minutes. Stir occasionally to avoid burning. Combine cornstarch with the cold water and stir until smooth. Slowly add to simmering chutney while stirring constantly. Mixture will thicken. Adjust seasonings, if needed. Makes about 3 cups. Will keep in fridge a couple of weeks- can be frozen.
Serve with pork or lamb. Great with duck or chicken, too. You can also serve as an appetizer with cheese and crusty bread.
Pear Chutney
Pear Chutney
I call this dish by a couple of names. It was given to me as a pear sauce. I think it makes people think of apple sauce and that is misleading. This flavorful sauce is more like a glaze or chutney. A mix of savory and sweet flavors it is great served on the side with various dishes and can be used as a glaze. The picture does not do it justice. We had this in a class recently and I served it with roast turkey. Everybody loved it. It goes well with pork and duck, too. I always make a double batch and freeze some for later use. The recipe follows along with a recipe using the chutney with pork. I think you will be surprised at just how tasty this stuff is.
Pear Chutney
½ c. sugar
½ c. balsamic vinegar
1 lb. Pears, cored, peeled and diced
2 T. dried minced onion
1 t. minced garlic
1 t. hot sauce – or more to taste
pinch cinnamon
salt and pepper to taste
Combine all ingredients in a saucepan and cook over medium heat until thickened, about 20 minutes. Stir often to avoid burning. Serve with pork or lamb roasts. Also great with turkey or duck. Makes about 2 cups.
Pork with Pear Chutney
1 lb. Pork loin. Sliced or 4 pork chops
oil
1 large onion, sliced
salt and pepper to taste
1 recipe pear chutney, See above
In skillet cook pork in oil, turning to brown evenly until juices run clear when meat is pierced. Remove meat and add onions, sautéing until onions are browned. Return pork to pan, adjust seasonings and add 1 cup of the pear chutney. Cook 10 minutes, or until heated through and bubbly. Serves 4.
