Pork Chops with Apple-Shallot Chutney & Spiced Beet Salad
Our Pork Chops with Apple-Shallot Chutney and Spiced Beet Salad recipe is the perfect meal for two. Find the ingredients for this dish as Schnucks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at schnucks.com.
Cooking tools:
- Twelve-inch skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Paring knife
- Grater
- Mixing bowl
- Whisk
- Oven
- Broiler pan
- Instant-read thermometer
- Tongs
- Spoon
- Kitchen scale
- Aluminum foil
- Plate
Ingredients
- 1 tbsp. extra-virgin olive oil
- 3 shallots, thinly sliced
- 1 Golden Delicious or Fuji apple, peeled, cored and cut into 1/4-inch pieces
- 1/2 cup apple cider
- 1 tsp. ground mustard powder
- 1/4 cup dry white wine (such as Chardonnay, Pinot Grigio or Sauvignon Blanc) or water
- 2 tbsp. unsalted butter
- 2 tsp. fresh thyme leaves, chopped, plus sprigs for garnish
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 carrots
- 1 red beet, ends trimmed
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. pure honey
- 1 tbsp. fresh lemon juice
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 cup red onion, thinly sliced
- 2 thick-cut pork loin rib chops
- 1/4 tsp. ground black pepper
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