Tangy Chutney Pork Chops

 

 

Tangy Chutney Pork Chops
Recipe Type: Good old Moms Food
Author: mum
Prep time:
Cook time:
Total time:
Serves: 4
Mum found this to be an easy popular supper that could be served with mashed potatoes. She also found that chicken pieces work just as well as the pork chops for a bit of variation.
Ingredients
  • 750 g Loin Pork Chops
  • 2 tbs Sunflower Oil
  • 1 Large Onion
  • 1 Clove Garlic
  • 4 tbs Tomato Sauce
  • 2 tbs Chutney
  • 1 tbs Worcestershire Sauce
  • 2 tsp White Wine Vinegar
  • 1 tsp Paprika
  • Pinch of Chilli Powder
  • 4 tbs Cornflour
  • 300 ml Water
  • Salt and Freshly Ground Pepper to Taste
Instructions
  1. Preheat oven to 180° C[br]
Chops
  1. Heat oil in a large frying pan and brown chops over a medium heat for 10 – 15 min
  2. Grease a medium casserole dish and place pork chops in a single layer on the bottom
  3. Lightly season the chops[br]
Sauce
  1. Chop onion and lightly brown over medium heat for 10 – 15 min
  2. Crush and add garlic to the pan
  3. Cook for a further 3 – 4 min
  4. Mix cornflour and water together till no lumps remain
  5. Add tomato sauce, chutney, Worcestershire sauce, vinegar, paprika and chilli powder to the pan with the onions and garlic
  6. Simmer over a low heat, until sauce thickens slightly
  7. Pour sauce over the chops and cover casserole with foil[br]
Bake
  1. Bake for approximately 1 hour
  2. Remove the foil for the last 10 min of cooking to brown casserole slightly
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