The best recipes

Pork chops with quick cherry chutney

Pork chops with quick cherry chutney

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Pork chops with quick cherry chutney

Serves 4

Cooks In35 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 598 30%

  • Fat 40.6g 58%

  • Saturates 14.6g 73%

  • Sugars 18.4g 20%

  • Salt 0.7g 12%

  • Protein 29.2g 58%

  • Carbs 19.7g 8%

  • Fibre 3.7g -

Of an adult's reference intake


  • 1 fennel bulb
  • 1 onion
  • 1 knob of unsalted butter
  • olive oil
  • 1/2 teaspoon fennel seeds
  • 1 star anise
  • 400 g cherries
  • 2 tablespoons balsamic vinegar
  • 250 ml red wine
  • 4 higher-welfare pork chops

Recipe From

Jamie Magazine

By Paul Dring


  1. For the chutney, trim and roughly chop the fennel and peel and slice the onion. Add the butter and a lug of oil to a pan on a medium heat and throw in the fennel, fennel seeds, onion and star anise. Cook until the vegetables have softened but not browned. Meanwhile, destone the cherries.
  2. Add the cherries and vinegar and cook for 30 seconds or so, stirring to combine. Add the wine and bring to the boil. Cook to reduce the wine, stirring, until it has attained a chutney-like consistency. Season with a pinch of sea salt and black pepper. Remove star anise before serving.
  3. Meanwhile, put a frying pan on a high heat. Season the chops and brush them with oil. Fry for 3 to 4 minutes each side, or until done. Serve with the cherry chutney.

Watch the video: Chef Patricks Dish - Southern Style Pork Chops with Apple Chutney