Mango Chutney Pork Chops

This slightly spicy dish is great served with either steamed rice or a rice pilaf. Be sure not to overcook the pork. Pork can now be safely served at a medium, or slightly pinkish in the center. You may have to cook your pork chops a little more, or a little less depending on the thickness of your chops. There is nothing worse than dried out pork chops, well, shoe leather perhaps!

* Exported from MasterCook *

MANGO CHUTNEY PORK CHOPS

Recipe By : Dawn/adapted from a Sunset recipe
Serving Size : 4 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork chops
1/2 cup Mango Chutney
2 tablespoons Dijon mustard
1/3 cup red wine vinegar or fruit vinegar
salt and pepper
rubbed sage

Mix the Mango Chutney and Dijon mustard together in a small bowl. Salt and pepper the pork chops on both sides, rub sage into meat. Brown for about 5 minutes a side in a non-stick pan. When meat is nicely browned, pour the Mango Chutney-mustard mixture over the top, cover and cook about 20 minutes until meat is cooked through. After 20 minutes of cooking, remove the meat from the pan and add the vinegar, stirring well. Bring the sauce to a boil and reduce by 1/3. Taste the sauce and correct with more Mango Chutney or mustard. Return your meat to the pan and simmer a minute or two to bring it back to temperature. Garnish with chopped scallions or parsley.

- - - - - - - - - - - - - - - - - -

Saucy Brunch Meatballs with Simmering Sauce

Brunches are popular in the summer months. Easy casual get togethers with friends and family. When I entertain like this, I try to get as many dishes as I can that can be made ahead, leaving me free to enjoy my guests. Here is a rather retro dish using an update on the "Chafing Dish Meatball" idea, tweaked by yours truly. These can be served on the side, or with rolls or tortillas to make pseudo meatball subs or burritos.

* Exported from MasterCook*

SAUCY BRUNCH MEATBALLS

Recipe By : Dawn and Sharon Larsen
Serving Size : 12
Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. lean ground pork
1 lb. bulk pork sausage, good quality
1/4 cup dry -- flavored bread crumbs
3 cloves garlic -- crushed
1 teaspoons salt
1/2 teaspoon pepper
2 eggs -- slightly beaten
1/2 cup milk
10-ounce package of frozen chopped spinach, or fresh, if using frozen, squeeze out as much liquid as humanly possible
1/2 cup chopped fresh cilantro leaves
1/4 cup olive oil

In large bowl, combine all ingredients, except oil. Mix well with hands to combine.With moistened hands, shape into meatballs 1-1/2 inches in diameter. Saute meatballs in skillet with oil until browned all over. Remove from skillet, add to simmering sauce for 30 minutes longer (recipe below). These hold nicely in a chafing dish, or the ever popular dust catcher, the crockpot. You could also substitute ground turkey for some or all of the pork, just be careful as to not let them overcook.
- - - - - - - - - - - - - - - - - -

* Exported from MasterCook*

Simmering Sauce

Recipe By : Dawn and Jan Emerson
Serving Size : 12
Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces Jan's Thai BBQ Sauce
8 ounces Pineapple Salsa

Mix ingredients together in a saucepan. Bring to a simmer over medium heat, and pour over prepared meatballs. If you like saucier meatballs, you may double the sauce recipe. You may refrigerate any leftover sauce to top on burgers, meat loaf, chicken, or even pizza.
Makes 2 cups, or if doubling 4 cups sauce.
- - - - - - - - - - - - - - - - - -

Pork-Stuffed Onion Cups With Chutney

Either Mango Chutney or Pineapple Chutney would be wonderful with this recipe. Be sure to char the bell pepper. It removes the tough skin and adds a wonderful smoky flavor to this dish.

* Exported from MasterCook *

Pork-Stuffed Onion Cups With Chutney

Recipe By : Boston Globe 6/18/03
Serving Size : 4 Preparation Time :0:00
Categories : Asian Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large sweet onions (such as Vidalia or OSO Sweet)
1 medium bell pepper -- charred under the broiler, peeled, seeded, and coarsely chopped
3 Tablespoons chopped fresh cilantro
3/4 pound lean ground pork
1 egg white -- beaten until foamy
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon fish sauce or light soy sauce
1 teaspoon sesame oil
4 tablespoons Mango Chutney or Pineapple Chutney

Set the oven at 375 degrees. Cut a 1/4-inch slice from the top and bottom of the onions. Cut each in half lengthwise. Scoop out 1 tablespoon of onion to create a pocket. Finely chop the scooped-out onion. In a bowl, combine the chopped
onion, bell pepper, cilantro, pork, egg white, salt, sugar, fish or soy sauce,
and oil. Divide mixture between the four onions and set them in a baking dish. Transfer to the hot oven and bake the onions for 50 to 60 minutes or until the
onions are tender. During the last 15 minutes' cooking, drizzle the onions with chutney.

- - - - - - - - - - - - - - - - - -